Avocado toast with a lil everything bagel seasoning under those onions?
jet_heller
You can not be hopelessly addicted to onions. You can be excitingly addicted or breathtakingly addicted or even wonderfully addicted, but not hopelessly.
MysteriousPepper8908
This guy gets it. Stop trying to caramelize your red onions and start pickling them as God intended.
Caliyogagrl
Just an instant upgrade to any meal!
the_illuminari
they were my gateway onion
Electrical-Lime7935
hell yes!
I make mine by warming ACV and dissolving salt and some brown sugar in it, then I dilute the brine with water a bit, and pour it into a half gallon jar of mandolined reds. I squeeze juice from a bunch of limes, and then pour that into the jar too. Then if I need more liquid to cover the onions, I’ll add more water or keep going with the lime juice, and I cap it and shake it up and put it in the fridge. By the next day they’re all pink and beautiful.
What recipes do my fellow onion aficionados follow?
imahappycreature
My husband and I just discovered these and now we are in love with them and have made like 4 jars in a month bc we keep running out from using it on everything.
cosmolegato
Once I realized how easy these were to make it was all over — that whole plate looks tasty.
9 Comments
Avocado toast with a lil everything bagel seasoning under those onions?
You can not be hopelessly addicted to onions. You can be excitingly addicted or breathtakingly addicted or even wonderfully addicted, but not hopelessly.
This guy gets it. Stop trying to caramelize your red onions and start pickling them as God intended.
Just an instant upgrade to any meal!
they were my gateway onion
hell yes!
I make mine by warming ACV and dissolving salt and some brown sugar in it, then I dilute the brine with water a bit, and pour it into a half gallon jar of mandolined reds. I squeeze juice from a bunch of limes, and then pour that into the jar too. Then if I need more liquid to cover the onions, I’ll add more water or keep going with the lime juice, and I cap it and shake it up and put it in the fridge. By the next day they’re all pink and beautiful.
What recipes do my fellow onion aficionados follow?
My husband and I just discovered these and now we are in love with them and have made like 4 jars in a month bc we keep running out from using it on everything.
Once I realized how easy these were to make it was all over — that whole plate looks tasty.
the perfect flavor addition to almost everything