Pink Pickled Onions


These pink pickled onions are perfect on just about anything from tacos, to avocado toast to salad. The colour is stunning and the flavour is a burst of tangy goodness that most dishes need. Also great to cleanse the palette between bites (much like ginger served with sushi).
This is a super simple overnight recipe so you can get to enjoying it as quick as possible.


what you'll need...

1 medium red onion, sliced thin
1/2 c raw apple cider vinegar
1/2 c natural white vinegar
1/2 c fresh lime juice
2 tbsp coconut sugar
1 tsp corriander seeds
1 tsp mustard seeds
1 tsp dill seeds
1 tsp pink himalayan salt
3-5 slices raw red beets, purely aesthetic - makes extra pink (omit if you want light pink onions)

Place dry spices into a sauce pan and 'dry fry' them until seeds pop and become fragrant. Basically you can skip or add to the spice list, use your favourite spices or whatever you have on hand. Add vinegar and lime juice. Heat on medium-low until it starts to simmer. Add coconut sugar and salt, stir until it dissolves. Note: you can also just use apple cider vinegar (although it won't be quite as bright pink) or you can use just all white vinegar for this recipe. I like to mix the two as ACV is healthier. 
In a small to medium jar, layer the raw beet slices and onion slices, alternating layers to mix them up. Pack them tightly in the jar.
Pour hot mixture over the beets and onions in jar. Let cool on counter top.
Screw on lid and place in refrigerator overnight. It will be ready the next day but gets better by the 2nd and 3rd day. Try them on your next savoury meal, you'll be hooked!