This recipe was inspired by Pam Anderson’s How to Cook Without a Book, which has some good advice/recipes in it but requires a bit of adaptation for a vegan kitchen.

I make this recipe weekly, as they’re a versatile enough topping where they get used up very quickly. Some common destinations include salads, rice bowls, and Vegan Chili.

Ingredients

• Red onions: cut ‘em in half and slice along the poles as thick or thin as you’d like them.
• Salt
• Sugar
• White vinegar or lime juice
• A convenient jar or container to store in the fridge. Mason jars are great for this.

Instructions

1. Place the chopped onions in a heat-proof bowl. Bring enough water to cover the onions to a boil and pour into the bowl.
2. After a quick 15 second soak, dump the onions and water through a strainer and put the onions into your storage jar/bowl.
3. Add a good pinch of salt and a bit more of sugar, adjusted to your taste/the amount of onions you’re using.
4. Add liquids to cover the onions in the container: I usually try to do a mixture of 75% vinegar, 25% water.
5. Close the container, shake everything up to mix it, and enjoy now or store in the fridge.