Pickled Onions

1. Carefully peel and thinly slice the onion into half-moons or rings. Place the slices into a clean, heatproof jar or container with a tight-fitting lid.
2. In a small jug or bowl, combine the apple cider vinegar, boiling water, salt, and sugar. Stir until the salt and sugar are fully dissolved.
3. Carefully pour the hot liquid into the jar, over the onions, ensuring they are fully submerged. Use a spoon to press them down if needed.
4. Seal the jar with a lid and leave to sit in the fridge for at least 1 hour, or until ready to use.
5. Keep in the fridge for up to 2 weeks.

• You can use white vinegar if you don’t have any apple cider vinegar
• Add chili flakes, peppercorns, or sliced jalapeños for some extra heat and flavour
• Need some inspiration on how to use your onions? Try adding to:
  • Bec's Fish Tacos
  • Poached Eggs & Avo on Toast
  • Black Bean Burrito Bowl
  • Teriyaki Tofu Bowl

Serves = 8

Nutrition information (per serve),

• Energy (41kJ)
• Protein (0.4g)
• Total Fat (0g)
• Saturated Fat (0g)
• Carbohydrate (1.7g), (Starch (0g), Sugars (1.72g), Added sugars (0.5g), Free Sugars (0.5g))
• Dietary Fibre (0.5g)
• Sodium (291mg)
• Calcium (5.3mg)
• Iron (0mg)