Description
They're tangy and salty and bright - the perfect vegetable condiment for so many pescatarian meals.
Ingredients
Scale
1 large red onion, halved and sliced thin
1 whole garlic clove, peeled and crushed
3/4 cup apple cider vinegar
1/2 cup hot water (not boiling)
2 teaspoons sugar or stevia
1 teaspoon coarse sea salt
Instructions
- Slice red onion in half, then slice each half very thin into 1/8 inch half moons.
- Add crushed garlic clove and onion slices to a jar with airtight lid.
- Heat water in a large measuring cup in the microwave for 1 minute, then add salt and sugar and stir to dissolve. Add vinegar to warm water mixture, making brine.
- Pour the brine liquid into the jar with onions and garlic, ensuring onions are submerged.
- Refrigerate 20-30 minutes before using.
Notes
I've added a little bit of vinegar from my pickled onion jar as a delicious addition of acid anywhere that I might add a squeeze of citrus, including guacamole, salsas, sautéed shrimp and even salad dressings. I'm telling you, these purple monsters are a workhorse!
- Prep Time: 10
- Category: Condiment
- Method: No cook
- Cuisine: American, Mexican