Hi friends and happy weekend – well almost! This week’s recipe is a super simple but one that will become a must have for sure. Pickled onions and jalapeños are perfect on your veggie burger, bagels with tofu, grain bowl or big ole salad. It add a punch of tangy flavor and crunch that is unmistakeable. Plus that lovely pink color is perfect! This recipe takes about 4 minutes to make and you can easily double or triple as needed. You can also do carrot chips, garlic cloves, radishes or whatever veg you want with this recipe. Enjoy!
1 large red onion, sliced very thin
3 jalapeños, seeded or not – sliced thin
1/2 cup of water
1/3 cup of vinegar, white
1/4 cup of apple cider vinegar
1 tablespoon of maple syrup
2 teaspoons of salt
Optional: Add a pinch of red pepper flakes
Into a saucepan, add your water through salt. Bring to a boil and whisk to combine. Then promptly remove from the heat. Into a large glass Ball or Weck jar – add your onions and jalapeño slices. Carefully, pour the hot brine over the onions to coat. With a spoon push the onions down firmly into the jar (being very careful) and seal. Place the fridge for at least 10-12 hours before eating.
— Knead to Cook