Quick pickled red onions
READY IN 10 minutes plus cooling and chilling time MAKES 1 jar VEGETARIAN GLUTEN FREE
Sweet, salty and sour, these pungent pickled onions are ridiculously easy to make and always come in handy. I like to make up a batch and store them in the fridge. They’re perfect for perking up a sandwich or piling on top of a roasted vegetable salad.
2 red onions 2 cups apple cider vinegar 2 heaped Tbsp coconut sugar 2 Tbsp extra virgin olive oil 2 tsp sea salt
1 Finely slice the red onions, then pile into a medium-sized lidded jar.
2 Combine apple cider vinegar, sugar, extra virgin olive oil and sea salt in a saucepan over medium heat.
3 Bring to a soft boil then carefully pour over onions, ensuring they are completely submerged in the hot vinegar.
4 Allow to cool, screw lid on jar and refrigerate overnight. Pickled onion will keep for 1 week stored in the fridge.