Don’t you just love pickled foods? That sharp refreshingly acidic taste is just the best. This recipe uses both lemon juice and organic apple cider vinegar for a more complex tangy taste.

I like to keep it very simple, but if you’re wanting to spice it up a little you can add a combination of whole garlic, bay leaf, sliced ginger, cinnamon sticks, cloves, cumin seeds, fennel seeds, or red pepper flakes.

Quick Pink Pickled Onions

2 medium red onions, halved and sliced as you wish

Pinch of red pepper flakes – optional

1/4 cup Green Goddess Organic Apple Cider Vinegar

1 freshly squeezed lemon

1 tablespoon Himalayan Salt

Method

Slice your onions. (I sometimes do very thin slices and the next time I make these I do chunkier slices).  Put the slices into a heat proof bowl and pour over boiling water so that they are just covered. Leave for 30 seconds then drain, don’t leave them any longer as they’ll be soggy.

Pour over the apple cider and lemon, then add the salt and red pepper flakes, stir to combine and leave to cool.

Once cool you can transfer to a jar with a lid and refrigerate until cold, eat as soon as they’re chilled.

If you’re adding spices you’ll need to leave them sealed in the fridge for 8-10 days for the flavours to infuse.

Makes around two cups depending on the size of your onions. Will keep in the fridge for about a week (if they last that long).

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