Pickled Red Onions Recipe

I found this recipe by Mackenzie Gore on delish.com a few weekends ago, and I’m already on my second batch. The recipe below is halved and tweaked because the original recipe is slightly overbearing. It has become somewhat of a tradition for the cross country and track team to go to French Truck after Saturday workouts. Unfortunately, two pieces of avocado toast come out to $10+, and when my bank account began to hurt I wanted to find an at-home alternative. Although I haven’t mastered the tomato and veggie side that comes with the French Truck avocado toast, these pickled red onions definitely add to at-home avocado toast. Anyways, if you’re looking for a new breakfast alternative, I would definitely recommend this recipe.

½ red onion
⅝ cup apple cider vinegar
¼ cup water
1 ¼ tbsp granulated sugar
½ tbsp kosher salt

1. Thinly slice red onion and place into a glass jar with a tight-sealing lid.
2. Heat the remaining ingredients in a medium saucepan until the salt and sugar are dissolved.
3. Finally, pour the mixture into the jar with the red onions and let it come to room temperature. Then refrigerate for at least 2 hours before use. Throw out after 2+ months.