Pink Pickled Onions

Snappy, tart and sweet, pickled onions are among my favourite garnishes so, at the moment I’m eating them with anchovies and blood orange.

These pink pickled onions will rest in the brine for a good week.

Willy’s Apple Cider Vinegar Water Sugar Himalayan Pink Salt Red Onion

In a bowl or glass measuring cup, combine the apple cider, sugar and kosher salt and whisk until the sugar and salt are completely dissolved.

Add the water and stir to combine.

Slice the red onion very thinly, crosswise and transfer to a medium bowl.

Pour the brine over the onions and press the onions down so they are completely submerged.

Let the onions rest for an hour in the brine.

The onions can be used now, but you can also make them ahead of time, so they’re ready when you are.

Transfer the onions to a storage container with a tight fitting lid and pour the brine over the onions.

Refrigerate until ready to use. Onions will keep for several weeks in the refrigerator.

Ingredients

• Apple Cider Vinegar

• Water

• Sugar

• Himalayan Pink Salt

• Red Onion