Pickled onions work great as a topping to many dishes. Try adding it to these other recipes: sushi bowl, a Buddha bowl, or on top of a grain bowl. You can pickle other vegetables like radishes too. Radishes and turnips may never enter your diet, and if that's the case, it means its time to add them. Eating a wide variety of plant foods helps ensure we get all the different nutrients, rather than the same ones over and over. It keeps us well rounded, so-to-speak. How many different plant can you eat in a day? These pickles are sweet and slightly tangy, with a crunch. Try adding them to a sandwich, a taco, in a grain bowl or a salad.


Onion - 1 medium, red Vinegar - ½ cup, apple cider Water - 1 cup, warm Salt - ½ teaspoon (optional) Sugar - ⅓ cup


Step 1
Peel the onion by making a slight cut on the skin.
Step 2
Peel back the skin and toss it in the trash.
Step 3
Slice the red onion as thin as you can.
Step 4
In a bowl or jar add salt, vinegar and warm water.
Step 5
Let the pickled onion set for 30 to an hour.
Step 6
Mix until sugar dissolves. Add the sliced onions to the vinegar mix.
Step 7
After an hour, cover and store in the fridge for up to three weeks.



    Nutrition Information

    Dietary Restrictions