The Corporate Cookbook

About This Recipe:

My favorite part of any avocado toast, taco, or salad at restaurants is the pickled red onion. I’ve been meaning to pickle red onions for years, but finally got around to experimenting with it this week. I like my pickled red onions on the sweeter side, so I use a mix of white and apple cider vinegar, and 2 tbls of sugar. But of course you can adjust the ratios to your personal preference. This is a great way to spruce up simple dishes, and add an amazing pop of color.

Enjoy!

Ingredients
-1 large red onion, thinly sliced
-1/2 cup white vinegar
-1/4 cup apple cider vinegar
-2 tbls sugar
-1/2 cup water

Instructions (45 minutes)
1. In a small sauce pot over medium low heat, add in the white vinegar, apple cider vinegar, sugar, and water. Bring to a simmer to fully dissolve the sugar.
2. Add the sliced onion to a mason jar, and pour in the pickling liquid. Let the mixture cool slightly, and then place in the refrigerator for at least 30 minutes.