- 1 medium, red
- 1/2 cup, apple cider
- 1 cup, warm
- ½ teaspoon (optional)
Peel the onion by making a slight cut on the skin.
Peel back the skin and toss it in the trash.
Slice the red onion as thin as you can.
In a bowl or jar add salt, vinegar and warm water.
Let the pickled onion set for 30 to an hour.
Mix until sugar dissolves. Add the sliced onions to the vinegar mix.
After an hour, cover and store in the fridge for up to three weeks.
You can use the pickled onions on tacos, rice bowls, salads or whatever you like. (we will be using it for our Buddha Bowl).