Quick Pickled Onions

I really love pickling vegetables. It is so easy and instantly enhances a dish!

This recipe is from The Sprouted Kitchen cookbook. Quick pickled onions are a delicious and colorful addition to salads, tacos, and sandwiches! The red onions are combined with vinegar, maple syrup, and cloves to create a sweet and tangy flavor explosion.

Quick Pickled Onions

• 3/4 cup apple cider vinegar
• 2 teaspoons salt
• 3 tablespoons maple syrup
• 1 dried bay leaf
• 4 whole cloves
• 1 red onion, thinly sliced

1. In a saucepan, combine the vinegar, salt, sugar, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved.
2. Add the onion, stir, and remove the pan from the heat.
3. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along (about 15 minutes).
4. Add desired amount to your salad, sandwich, or taco and enjoy! The pickled onions stay good for about a week in the fridge.