My pickled pink onions recipe is a must for dishes like bean chill, burritos and falafels (yum). I would definitely recommend storing them in a glass jar in the fridge. To ensure they last as long as possible, it's a good idea to sterilise the jar first by adding the open jar to a boiling pan of water.
My pink pickled onions recipe only takes around 10 minutes, however, you should wait at least 2 hours until you eat them just to make sure they have started to pickle. The longer you leave them, the more they'll pickle. Once you've made them, they should last in the fridge for up to 2 weeks.
2 medium sized red onions
100ml of boiling water
100ml of apple cider vinegar
1 tbsp of brown sugar
1 green chilli
1 tsp of salt
1. Firstly, thinly slice your onions and green chilli
2. Then, add the boiling water and sugar to the jar and mix until the sugar has dissolved. Add the remaining ingredients to the jar and stir well. You want the onions to be completely covered by the liquid. If they're not, add more apple cider vinegar until they are completely covered.
3. Wait for the jar to cool down and then put them in the fridge. Leave to pickle for at least 2 hours and then enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.