Writer and expert2 years ago

Add them to your breakfast, lunch, or dinner. Yes, even breakfast – these tender pickled red onions taste amazing on scrambled eggs. Homemade to perfection, with a flavourful punch that will elevate any dish.

Servings: Ingredients for a one litre jar

Time: 30 minutes

Ingredients

3 small red onions
415 ml of cider vinegar
410 ml of water
1 tbsp + ½ tsp of fine salt
40 g of Organic Coconut Blossom Sugar
Basil 
2 garlic cloves
2 tsp of mixed peppercorns

Method:

Using a mandolin, thinly slice the onions. Place them into a one-litre jar or 2 jars of 500ml.
Add 2 garlic cloves, basil, and 2 tsp of mixed peppercorns to the jar. 
Heat 415 ml of cider vinegar, 410 ml of water, 40g of Organic Coconut Blossom Sugar, and the salt in a saucepan over medium heat. 
Stir until the Coconut Blossom Sugar and salt dissolve, this should take about 1 minute. Let cool and pour over the onions. Store the onions in the fridge.
Your pickled onions will be ready to eat once they appear bright pink and tender. This should be after about 1 hour for very thinly sliced onions or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.