This week I was getting my menu together for our second “Women on Wellness” event. My plan was to make grain bowls offering a few choices of grains and beans. I came across a quick pickle recipe for onions and thought I’d play with it and bring them to the event. They disappeared and were a hit. The ladies all loved them, and the recipe is simple and you should make some for yourself too. They keep in the refrigerator for up to a week. Let’s get pickling!

Pickled Onions

1 medium red onion sliced thin (I use a mandolin)

1/2 cup apple cider vinegar

1 tablespoon sugar

2 teaspoon kosher salt

1 cup water

Method:

Slice onions thin, place in a mason jar. Meanwhile, in a measuring cup, mix apple cider vinegar, sugar, salt, and mix until the sugar and salt are dissolved. Add water and pour over onions. Seal jar and set on your counter for an hour then move to the refrigerator. Use in salads, side dishes, tacos. Keeps well refrigerated for up to a week.

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