Pickled red onions

I use these pickled onions on everything. Avocado toast, bowls, tacos, salads, noodles - literally everything. They’re mild, crunchy, and add a pop of bright acidity to every dish. Also, that pretty pink color doesn’t hurt!

I’ve used this technique to pickle radishes, shallots, and carrots; feel free to experiment with crunchy vegetables and any spices you like.

If you don’t have apple cider vinegar, I recommend rice vinegar, red wine vinegar, white wine vinegar, or white balsamic - something light with some natural sweetness. Your pickles are your own adventure!

Ingredients

1/2 large red onion

1/2 cup apple cider vinegar

1/2 cup water

1 tsp salt

1 tbsp white sugar

1-2 bay leaves

Instructions

1. Peel and thinly slice onion with a mandolin or knife. Place sliced onion in heat proof container with lid, tucking bay leaves into the side of the container (you’ll want them to be fully submerged in the brining liquid).

2. Bring vinegar, water, salt and sugar to boil in a small pot on high heat, stirring until sugar and salt are dissolved.

3. Pour boiling mixture over sliced onion. If the brine doesn’t fully cover onion (depending how big your onion was), top it off with equal parts water and vinegar. Let cool to room temperature and refrigerate at least 2 hours, ideally overnight before eating. The pickles will keep in the fridge for a month.