Pickled red onions 🧅

Ingredients:
• 150g red onions
• 130 ml light balsamic vinegar
• 20 ml lime or lemon juice
• 150 ml water
• 1 tbsp raw cane sugar (or erythritol or xylitol)
• 1 tsp sea salt
• 1 tsp mixed peppercorns
• 1 tsp mustard seeds or coriander seeds
• 1 clove of garlic

Preparation:

1. Peel the onions, halve them and then cut them into thin slices (preferably with a mandolin or grater) and place them in a preserving jar.

2. Add garlic, mustard and peppercorns to each jar. 🌿🧄

3. Bring vinegar, water, sugar and salt to a simmer in a medium saucepan. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the onions. Press the onions down in the jar and make sure they are completely covered with the stock. Let everything cool to room temperature and then store in the refrigerator. ❄️🍶

4. The pickled onions are ready to eat when they are light pink and tender (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. However, after a week they lose their beautiful pink color.💗

Note: Depending on the size of the jar you use, you may need more liquid to cover the onions well. If there is still liquid missing, simply top it up with one part vinegar and one part water (ratio of vinegar/lemon juice to water is 1:1). 😉