I love a good pickled onion. It just adds that extra touch to a dish. This is why I always make sure I have a jar filled in the fridge as it can be added to so many recipes. I know there are thousands of recipes out there for pickled onion but just wanted to share my favorite method. It’s sour, sweet and a bit spicy. Love that combination!
Tip: Add them to avocado toast with a poached egg! Very yummy!
1 large red onion
1/4 cup white vinegar
1/2 cup apple vinegar
2 tablespoons honey
1 cup hot water
1 teaspoon salt
1/2 teaspoon chili flakes
1 bay leaf
1. Peel the onion, cut in half and thinly slice each section.
2. In a small bowl whisk the vinegars, honey, water, salt and chili flakes until combined.
3. Add the sliced onions and bay leaf to a mason jar and pour in the vinegar mixture.
4. Allow to cool off and then keep in fridge for at least 1 hour before serving. They taste the best when pickled for 24 hours. You can keep them for up to three weeks. Enjoy!