In this edition of Live in the Kitchen with Elizabeth, Liz shows us how she makes pickled red onions! 

Recipe:

• 1 medium red onion, very thinly sliced 
• ½ cup water 
• ½ cup apple cider vinegar or additional white vinegar 
• 1 ½ tablespoons maple syrup or honey 
• 1 ½ teaspoons fine sea salt 
• ¼ teaspoon red pepper flakes (optional, for heat) 

1. Make the pickling liquid – warm everything on the stove and set aside 

2. Pack a jar with thinly sliced red onions 

3. Pour the liquid over the onions and let sit for 20-30 minutes 

4. Refrigerate for up to 2 weeks 

Uses: top nachos, tacos, burgers, salads, sandwiches and wraps. Great added to a BLT or egg salad. 

Related Links:

Elizabeth’s Website

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