• Maya Levin

Pickled red onions

Updated: Mar 22, 2019

Ingredients: Maple syrup, vinegar (apple cider or white wine), red onion, salt, pepper, garlic powder.





Mix 1 cup of hot/boiling water with 1 cup apple cider vinegar (or white wine/champagne vinegar if you are not a fan of ACV or just looking to change it up) and 1/4 cup of maple syrup. Halve 1 large red onion and make thin slices crosswise. When I say thin, I mean paper thin, or at least as thin as you possibly can - this allows the onion to really soak up the maple and the spices you added and really affects the flavor - the thinner the slices are the yummier the result will be. I always regret doing it in a hurry and not spending the extra 5 minutes to make them really thin.

Add the onions to the mixture while it's still warm.




Put in fridge overnight, or leave on the counter covered for a few hours if want to use the same day. When onions get soft transfer to a container with lid - keep in the fridge for up to a month (you can tell it's time to finish them up when the onions start getting slightly darker, though mine almost never reach that stage). I use those in most salads and sandwiches - they take any dish to a gourmet level!

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©2019 by Simple Paleo by Maya Levin