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Pickled Red Onions

Pickled Red Onions

Put a jar of these in your fridge & watch how many food they belong on: excellent on tacos, great on salads, toss with roasted veggies, stuff into sandwiches…

 

Pickled Red Onions

Ingredients

1 Red Onion

2/3 Cup Apple Cider Vinegar

2 Tablespoons White Sugar

1 1/4 Cups Warm Water

Instructions

1

Quarter & Slice the Red Onion thinly, using a Mandoline if you have one. Put into a glass jar with lid.

2

In separate jar add Apple Cider Vinegar & Sugar. Cover & Shake to mix. Pour over Sliced Onions.

3

Add warm water. If Onions aren’t covered add more water until they are. Let sit for at least 30 minutes.

4

Cover, give a shake & refrigerate. While they could last in the fridge for 2 weeks, they won’t be around that long to find out.

5

Can be eaten now; even better after a day in fridge.

6

Ta Da! You’re done!

7

Note: You could add a shake or two of Salt if you want. You could also add some whole Coriander.

8

Another Note: You don’t need to use an Apple Cider Vinegar with a mother. You could, however & enjoy some lovely fermenting & extra probiotics that feed your good gut probiotics.

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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