Depart it to me to make pickled onions the morning sooner than father or mom orientation at my children’s college! BUT, nevertheless my poor planning, these acquired right here on the wonderful time – on a day as soon as I’ll be working kids to and from quite a few actions from 8:30a to 4:00p, with little time to rearrange lunch. The plan is to toss these on avocado toasties – an avocado toast fast cut back that entails spreading avocados on gluten-free crackers and topping them with cucumbers, pickled onions, lime juice, kosher salt, and sesame seeds. Some events, for a little bit of twist, I’ll moreover put a base layer of hummus on the toast. Pictures to watch, in spite of everything! Makes 1 pint.
Parts
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1 medium purple onion, very thinly sliced
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3/4 cup water
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1 tbsp black peppercorns
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1 garlic clove, crushed
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1 tsp kosher salt
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1/4 tsp purple pepper flakes (elective, for heat)
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1 1/4 cups apple cider vinegar
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1 ½ tablespoons honey
Directions
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Place the onions in a pint dimension mason jar and put apart.
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Combine the water, peppercorns, garlic, and salt in a small saucepan and convey to a gentle simmer. Take away from heat, let put together dinner for a few minutes, then add the apple cider vinegar and honey. Mix properly, then pour instantly over onions.
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Let cool to room temperature. The pickles are capable of eat as shortly as they’re shiny pink and tender. They’ll keep on the fridge for as a lot as two weeks nevertheless I uncover they’re best when eaten inside three days of establishing them.