I love the flavour of picked onions, and these are great for burgers, power bowls or in sandwiches.
Quick-Pickle Red Onions
Ingredients
- ½ cup apple cider vinegar
- 2 tbsp honey
- 2 tsp fennel seeds
- 1 tsp fine sea salt
- 1 red onion thinly sliced
Instructions
- Stir together the vinegar, honey, fennel seeds, and salt in a pint-size glass jar. Add the onions and press down until they are fully submerged in the liquid.
- Seal with the lid, leave out at room temperature for 1 hour, and then refrigerate until ready to use.
- This quick pickle is ready to serve after just a few hours but will be even better the next day.
- Stays fresh in the fridge for up to 3 weeks.
Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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