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Copyright Meg Pearson, 2020

  • Chef Meg

Cidered Onions

A colourful topper for tacos to avocado toast (on Baker's Dozen Bread, of course), these zingy onions are simple and quick to make.

Cider Onions

1 large or 2 small red onions, peeled

1/4 cup apple cider vinegar

juice of 1/2 lemon

1/4 cup water

glass mason jar (8 oz)

large bowl

Cut the onion in to thin slices.

Add onions to bowl, followed by the remaining ingredients. Toss to combine well.

Using your hands (or kitchen tool of choice) move onions form bowl to jar, followed by the cider mixture. If the liquid does not cover the onions, add more water.

Seal the jar. Let stand in the fridge for at least 2 hours, but they are better after 2 days!