Quick Pickled Onions

As seen on GOOD DAY SAC - These guys are always in my fridge and so dang easy.  Once you get the base down you can keep them simple or jazz them up by adding spices or other veggie like cauliflower, carrots, peppers etc. They are crunchy, a bit sour from the vinegar and salty. I like to them to salads, tacos, well honestly everything. 

Ingredients:

• 1/2 cup water

• 1/4 cup Figure 8 Persimmon Vinegar

•  1 teaspoon sea salt

•  1 tablespoon sugar or honey

Optional additions:

• peppercorns

• garlic

• cumin, turmeric, cayenne

• red chile flakes, chilies, etc

METHOD:

1. Combine all ingredients except in a small saucepan at  medium-low heat. Take off of the heat once the salt and sugar has dissolved. This is your brine, I usually do not let it boil or it takes to long to cool.

2. Place veggies in a jar or glass container and pour the brine over them. Once the brine is room temp or cooler, seal the jar and place in the fridge for at least 30 minutes before serving. These will keep in the fridge for a month, but they won't last that long :)

Original Recipe by my dear friend, The Vida Well