Pickled Onions

200 grams red onions

For the pickling liquid

50 ml apple cider vinegar

50 ml water

1 teaspoon sugar

1 teaspoon salt

½ teaspoon hot chilli sauce


Peel and slice the onions as thinly as you can. Sprinkle and mix the salt and sugar. Place in a jar and pour in the apple cider vinegar and water. Mix or shake jar and allow to rest fifteen minutes before serving. Will keep in refrigerator for up to a week. Use for burgers or in tacos as a topping.

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