Pickled Onions are such a versatile kitchen staple! Commissary sous chef Noah Buchanan has put together a recipe for you to make at home. He say’s it is great in salads, tacos, avocado toast or in your favorite grain bowl!
1 red onion
1 cup sugar
1 cup apple cider vinegar
1 cup water
1 teaspoon salt
2 bay leaves
1. Cut red onion into 1/2 inch slices and place in jar.
2. Combine sugar, apple cider vinegar, water, salt and bay leaves into a pot
3. Stir, bring to a boil.
4. Immediately pour over onion and let cool in fridge for at least 24 hours before using.
5. Store in fridge. Will last 3 weeks.