Red Pickled Honey Onions and Radish
We love pickled red onions! They are super versatile. They can be enjoyed on rice and beans, and even be used for topping tacos, salads and breakfast eggs. In this picture were topping breakfast scrambled egg tacos with our pickled onions. We like to re-purpose our honey jars for things like this. They are the perfect time for a two-person portion. Our Silvestre honey is perfect to use for this recipe. These are crispy and tangy and last for up to a week refrigerated. They are the most crunchy when eaten within 2 days of making.
- 1 red onion
- 1/2 cup of white balsamic vinegar
- 1/2 cup of water
- 2 TBSP Silvestre honey Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
- 1 tsp salt
- pinch of chili flakes if you want it spicy
Using a heat-safe glass jars, stuff the sliced red onions and press them down to make sure they are tightly packed. In a small pan heat water, vinegar, honey, salt, and chili flakes. Bring to a gentle simmer over medium heat. Then pour the liquid into the heat-safe glass jars. Press the onions down again, with a spoon. Allow the mixture to cool at room temperature for about 1 hour. You can serve them right away or refrigerate first. Enjoy!
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