This site is an always-in-progress repository for my thoughts and ideas. You'll generally find me writing about sustainability 🍃, urbanism 🏙️, programming 💾, vegan cooking 🍛, and whatever else pops into my mind.
Pickled Red Onions

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.



  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.