Pickle Me Pink
Course: SidesCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
5
minutesCooking time
1
minuteCalories
0
kcalTotal time
6
minutesPickled red onions add just the right amount of ZING and WOW to Buddha bowls, salads, sandwiches, tacos, and veggie burgers, to name a few faves! Swirls of marinated red onion elevate so many dishes with an unexpected sweet and tangy pop. They can chill in the fridge for 2 weeks, so pickled red onions are a must-make staple to have ready to rock.
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Ingredients
1 large red onion
1/2 cup apple cider vinegar
1/2 cup rice vinegar
1 cup water
2.5 tbsp cane sugar (or zero calorie substitute)
1 tbsp sea salt
2 whole garlic cloves
1 tsp mixed peppercorns
Instructions
- Heat both vinegars, and the water, sugar, and salt in a saucepan over medium heat, stirring the mixture until the sugar and salt dissolve, about 1 minute. Let cool for 5 minutes.
- Thinly slice the red onion and place all the pieces into a 20 oz Mason jar (any glass jar or ceramic Tupperware will do, but Mason jars are just too cute).
- Add the garlic and peppercorns to the jar.
- Pour the liquid mixture into the jar with the onions, secure the lid and then store it in the refrigerator for at least one hour before use. They should look bright pink and be a touch tender. If you’re in a “pickle” and need them soon, be sure to slice them thinner, maybe use a mandolin.
- They will be even better the next day, and keep in the fridge for up to 2 weeks.
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
