pickled red onions
ingredients
- •1 medium red onion, thinly sliced into half-moons
- •½ cup apple cider vinegar
- •½ cup coconut water
- •1–2 tablespoons honey or maple syrup
- •1 teaspoon salt
- •optional flavor enhancers (choose 1–2):
- •2–3 whole peppercorns
- •1 small garlic clove, smashed
- •1 strip of lemon or orange peel
- •a tiny pinch of dried oregano
instructions
thinly slice the red onion into half-moons. place the slices in a heat-safe jar or bowl. for less pungency, optionally soak the slices in warm water for 10 minutes, then drain. pour in a small saucepan, combine the apple cider vinegar, coconut water, honey or maple syrup, and salt. any chosen optional flavor enhancers. the mixture over medium heat until warm and the honey or maple syrup dissolves. do not bring to a boil. pour the warm brine over the onion slices, ensuring they are fully submerged. lightly press with a spoon to cover completely. allow the onions to sit in the brine for 10–15 minutes for a light pickle, 20–30 minutes for a more pronounced pickled texture, or over an hour for a deeper pink hue and softer texture. transfer the onions to the refrigerator. they will keep for 2–3 weeks, becoming more vibrant and flavorful over time.