“Pickled” Red Onions

The Nutritarian take on "pickled" onions! These are so crisp and delicious... kind of tart, kind of tangy. They're best if marinated in the fridge overnight to let the vinegar do it's thing.

Enjoy in salads, wraps, or sandwiches!

 1 red onion
 1 cup red wine vinegar [more if needed]
 ¼ tsp celery seed
 1 medjool date [optional]
 1 dash black pepper [optional]
1

Fill pint sized jar with thinly sliced red onions.

2

Add celery seed.

3

Blend red wine vinegar with date [if you're adding for sweetness].

4

Cover onions with red wine vinegar + date blend.

5

Cover and refrigerate for at least a few hours to let marinate.

6

Enjoy until they're gone! 😉

Ingredients

 1 red onion
 1 cup red wine vinegar [more if needed]
 ¼ tsp celery seed
 1 medjool date [optional]
 1 dash black pepper [optional]

Directions

1

Fill pint sized jar with thinly sliced red onions.

2

Add celery seed.

3

Blend red wine vinegar with date [if you're adding for sweetness].

4

Cover onions with red wine vinegar + date blend.

5

Cover and refrigerate for at least a few hours to let marinate.

6

Enjoy until they're gone! 😉

“Pickled” Red Onions
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