Pickle it!

You can pickle most vegetables! I had a leftover onion that I just wasn’t going to use (I don’t particularly like them on their own). You can make a quick brine with vinegar (any type) and sugar. It can be as sweet or tangy as you like, I typically use 2:1 vinegar to sugar. Bring to a simmer in a pot, through in your sliced onion and simmer for 5 – 6 minutes. Then pour into a clean jar and your done! The best part is they get better with some time in the fridge. The pickled onions are great on top of a pizza, in a stir fry, chopped into your egg or tuna salad, ontop of a sandwich, nestled into a grilled cheese – the possibilities are endless! The best part is that the leftover pickle juice can be used in an endless number of ways including salad dressings, stir fry sauces and marinades. Happy pickling!