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!
Ingredients:
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
Method:
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
