Pickled Red Onions

These onions are a great garnish for salads, grain bowls and tacos. You can add carrots or not. Or other veggies you like, such as cucumber or cauliflower, for example.

1/4 cup white vinegar

1/2 cup water

1/2 Tbsp Kosher salt

1 Tbsp maple syrup

1/2 medium red onion, thinly sliced

2-3 Tbsp matchstick carrots (optional)

Bring the water and vinegar almost to a boil. add the salt and maple syrup and whisk until all is dissolved.

Place onions in a small bowl with the carrots. Pour over the hot pickling liquid. Toss to mix well.

Refrigerate for at least half an hour (I use the freezer to speed things up - but don't forget them!).

Drain and use liberally.

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