This quick pickled red onion recipe is great as a garnish on a wide variety of foods. I put it on tacos, burgers, sandwiches, wraps, salads, and even just by itself! The mixture of vinegar, salt, and sugar help break down and ferment the onion.
Add apple cider vinegar, water, coconut sugar, and salt into a mixing bowl. Whisk for 15-20 seconds until all the sugar and salt dissolves into the liquid.
Grab a wide mouth 16oz mason jar with lid, and add sliced red onions and fill the rest with your liquid mixture. Depending on your onion size, you may need a 32 oz jar.
Cap, and refrigerate 1 hour or overnight for best taste. Will last for 2-3 weeks in the fridge.
Use as a garnish on salads, tacos, sandwiches, falafel, etc.
