Pickled Red Onion

There is nothing better than the taste of a sweet red onion and nothing worse than when that onion gets old and start to turn unbearably sharp. If you have too many onions cluttering up your pantry or just want to change it up a bit check out this incredibly simple recipe for pickled red onion, they are a game changer.

Pickled Red Onions Ingredients:PicsArt

  • 1 red onion
  • 3/4 cup apple cider vinegar
  • 3/4 cup of water
  • 2 teaspoon sugar
  • 1 teaspoon black peppercorn
  • 1 small clove of garlic roughly diced
  • 2 teaspoon pickling salt
  • 2 teaspoon red chili flake
  • 1 wedge of lime

Directions:

Step 1) Peel onion, thinly slice, and place into jar along with finely diced garlic and black pepper.

Step 2) In pot over medium heat combine vinegar, water, sugar, and pickling salt. Stir until the sufficiently blended no need to boil.

 Step 3) Pour pickling brine over onions and dry seasoning. Slice a wedge from lime and submerge under the brine and add the red chili flakes.

PicsArt (5)

 

Let sit until the jar of onions reaches room temperature then place on lid and store in refrigerator. Wait at least 24 hours before consuming. They will keep for up to 3 weeks refrigerated and go great on burgers :).  

 

 

 

 

 

These pickled red onions can spice up any dish to take it from good to extraordinary. If you have ever tried to stay on an all veggie or vegan based diet for any length of time you will know how hard it is to keep the meals from getting bland. But whether you are making a veggie burger or veggie burrito, throw some of these pickled onions on it and they will be anything but bland.

Black Bean Based Vegan Veggie Burger

  • 1 cup (155 g) cooked brown rice*veggie
  • 1 cup (120 g) raw walnuts (or sub bread crumbs)
  • 1/2 Tbsp grape seed or avocado oil, plus more for cooking
  • 1/2 white onion (~55 g | 3/4 cup),finely diced
  • 1 Tbsp (~8 g) each chili powder, cumin powder, and smoked paprika
  • 1/2 tsp each sea salt and black pepper, plus more for coating burgers
  • 1 Tbsp (12 g) coconut sugar (or sub organic brown or muscovado sugar)
  • 1 1/2 cups (227 g) cooked black beans*, well rinsed, drained and patted dry
  • 1/3 cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)
  • 3-4 Tbsp (51-68 g) vegan BBQ sauce