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Pickled Red Onions

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Perfectly tangy, these pickled onions are easy to make and deliciously good. Add them to your salads, toast, tacos, or anything else of your choosing.


1 large organic red onion, peeled & sliced

4 oz. of white distilled vinegar

8 oz. of room temperature filtered water

2 garlic cloves, whole

1 teaspoon of sea salt


Begin by adding vinegar, water, and salt into a small saucepan. Stir until the mixture comes to a soft simmer and the salt is completely dissolved. Turn off the burner and let the mixture cool for about a minute or so.

In the meantime, smash the whole garlic and add it into a container.

Side note: I prefer a 22 oz. mason jar as it comfortably fits measurements, but you can use whatever you have on hand.

Then, using a mandoline slicer, slice the onion and add it to the container as well. Lastly, pour the water/vinegar mixture over your onion and garlic cloves and cover. Refrigerate for about an hour, but preferably overnight.

Integrate this dish into your cooking repertoire and make it part of – Your Story of Home.

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