Pickled Onions

[PIC to come]

Gloriously pretty atop a taco… or black bean soup…. or anywhere you need a pickled thing, really. They’re super fast to put together too and ready in a matter of hours. (recipe based on this one)

Serving Size: Makes one large mason jar of pretty pink onions


  • 1 Really Large Red Onion, thin sliced
  • 1 Cup of a combo of the juice of 1 Lime and the rest Apple Cider Vinegar
  • 1/2 Cup Water (optional –  I didn’t use last time)
  • 1 1/2 teaspoon Kosher Salt
  • 1 T Sugar
  • dash Aleppo Peppers (or other spice – optional)
  • 1 Garlic Clove
  • 1 Star Anise


  1. Combine the Lime juice and Vinegar
  2. Add the Sugar and Salt and mix until everything dissolves.
  3. Slice Onion really thin and smoosh down in a large mason jar.
  4. Add Aleppo Peppers, Garlic and Star Anise and pour liquid over top.
  5. Cover with jar lid and and put in the fridge. They’re ready in a couple hours but way better the next day. They’ll last for a week or so.

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