Quick Pickled Onions
Leave it to me to make pickled onions the morning before parent orientation at my children’s school! BUT, notwithstanding my poor planning, these came at the perfect time - on a day when I’ll be running kids to and from various activities from 8:30a to 4:00p, with little time to prepare lunch. The plan is to toss these on avocado toasties - an avocado toast short cut that involves spreading avocados on gluten-free crackers and topping them with cucumbers, pickled onions, lime juice, kosher salt, and sesame seeds. Some times, for a little twist, I’ll also put a base layer of hummus on the toast. Photos to follow, of course! Makes 1 pint.
Ingredients
1 medium red onion, very thinly sliced
3/4 cup water
1 tbsp black peppercorns
1 garlic clove, crushed
1 tsp kosher salt
1/4 tsp red pepper flakes (optional, for heat)
1 1/4 cups apple cider vinegar
1 ½ tablespoons honey
Directions
Place the onions in a pint size mason jar and set aside.
Combine the water, peppercorns, garlic, and salt in a small saucepan and bring to a gentle simmer. Remove from heat, let cook for a few minutes, then add the apple cider vinegar and honey. Mix well, then pour directly over onions.
Let cool to room temperature. The pickles are ready to eat as soon as they’re bright pink and tender. They’ll keep on the fridge for up to two weeks but I find they’re best when eaten within three days of making them.