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Once pickled, the often harsh onion flavors really tone down a notch and take on a milder, zesty-sweet, totally CRAVEable note, likely to become one of your favorite refrigerator condiments.
❤Rachel
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Easy Homemade Pickled Onions
It seems that pickled onions are the ‘in’ thing right now, have you noticed the trend? (Although pickling many different varieties of vegetables is something our ancestors did long ago.)
From sandwich shops to taco trucks, even at the fancy steakhouses, you’ll find those beautiful bright purple pickled onions (say that 10 times) placed on top of your favorite foods.
They are not just for looks either: as pickled onions also add a nice, tangy, sweet flavor to your meals.
Once pickled, the often harsh onion flavors really tone down a notch and take on a milder, zesty-sweet, totally CRAVEable note, likely to become one of your favorite refrigerator condiments.
I’m completely obsessed with these pickled onions! I think it’s a GOOD obsession because they are really easy and inexpensive to make at home!
Serve these pickled onions with all of your favorite dishes like tacos, chili’s, sandwiches, salads, or cheese platters.
Makes about 12 servings
Ingredients:
- 3 medium red onions
- 1/2 cup apple cider vinegar
- 1 cup of warm water
- 2 Tbsps raw honey
- 1 tsp sea salt
- 2 tsp peppercorns
Instructions:
In a large mixing bowl, add vinegar, water, honey, sea salt, and peppercorns. Whisk until well combined.
Peel, halve, then thinly slice the onions. Place them in a large mason jar, and pour in your vinegar mixture.
Cover and seal your jar, then refrigerate for at least 24 hours prior to serving.
Pickled onions will last for up to 2 weeks refrigerated.
Enjoy!
❤Rachel
Ingredients
- 3 medium red onions
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 2 Tbsps raw honey
- 1 tsp sea salt
- 2 tsps peppercorns
Instructions
- In a large mixing bowl, add vinegar, water, honey, sea salt and peppercorns.
- Whisk until well combined.
- Peel, halve, then thinly slice the onions. Place them in a large mason jar, and pour in your vinegar mixture.
- Cover and seal your jar, then refrigerate for at least 24 hours prior to serving.
- Pickled onions will last for up to 2 weeks refrigerated.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 3 medium red onions
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 2 Tbsps raw honey
- 1 tsp sea salt
- 2 tsps peppercorns
Instructions
- In a large mixing bowl, add vinegar, water, honey, sea salt and peppercorns.
- Whisk until well combined.
- Peel, halve, then thinly slice the onions. Place them in a large mason jar, and pour in your vinegar mixture.
- Cover and seal your jar, then refrigerate for at least 24 hours prior to serving.
- Pickled onions will last for up to 2 weeks refrigerated.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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