Pickled red onions are not only easy to make but they go with just about anything. Especially, when you need a little acid for a dish.
1 large red onion, thinly sliced
2 teaspoons coconut sugar (sub cane sugar or maple sugar)
1/2 teaspoon salt
1/4 cup white vinegar
2 limes (juice only)
1/4 cup filtered water
Add sliced red onions into a large heat-proof jar or bowl with a lid. Add coconut sugar, white vinegar, lime juice, salt, and water to a small pot. Cook over medium heat, carefully whisking until sugar has completely dissolved, and let simmer for 5 minutes. Do not allow to boil.
With a muddler or wood spoon, give the red onions a little smash to get things going. After five minutes, carefully pour the pickling liquid over your onions. Cool to room temperature, cover, and refrigerate. The pickled onions will keep up to two weeks when refrigerated.
A quick way to add a little acid to your favorite dishes. If you love pickled veggies, definitely try making your own pickled onions. These are not just for tacos and enchiladas, try them with any fatty or decadent dish. Add them to a salad, sandwich, wrap, eggs and toast, burgers, hot dogs and so much more. These are definitely a favorite in our house and I usually have a jar in the fridge.