Quick Pickled Onions and Radishes
This is a super quick pickle that is wonderful for feeding your gut microbiome and tastes amazing on most any bowl you put together! I especially love it on a Mediterranean bowl or a Falafel bowl with my Crispy Baked Falafel! This would also be wonderful on a burger or a fatty fish like salmon. The acidity really works to balance the fat.
Ingredients:
1/2 cup apple cider vinegar (with mother)
1 Tbsp. sugar (can use alternate sweetener like erythritol, monk fruit, stevia, etc.)
1/2 Tbsp. kosher salt
1 red onion, thinly sliced OR 1/2 red onion and 5-6 radishes thinly sliced
Directions:
Whisk first 3 ingredients and 1/2 cup water in a small bowl until sweetener and salt dissolve.
Place sliced onion and radishes in a jar or air tight container; pour vinegar mixture over top.
Cover and shake to ensure that all vegetables are coated with vinegar solution, adding up to another 1/2 cup of water if needed to ensure that the vegetables are covered.
Let sit at room temperature for 1 hour.
* Can be made 2 weeks ahead. Cover and chill. Drain vegetables before using. Vinegar solution can be repurposed in a salad dressing!