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.
- Red onions: cut ‘em in half and slice along the poles as thick or thin as you’d like them.
- White vinegar or lime juice
- A convenient jar or container to store in the fridge. Mason jars are great for this.
- Place the chopped onions in a heat-proof bowl. Bring enough water to cover the onions to a boil and pour into the bowl.
- After a quick 15 second soak, dump the onions and water through a strainer and put the onions into your storage jar/bowl.
- Add a good pinch of salt and a bit more of sugar, adjusted to your taste/the amount of onions you’re using.
- Add liquids to cover the onions in the container: I usually try to do a mixture of 75% vinegar, 25% water.
- Close the container, shake everything up to mix it, and enjoy now or store in the fridge.