A very quick and easy topping that adds some sweet and sour flavour to your tacos (or on top of your scrambled eggs, focaccia, salad, bread, …).

INGREDIENTS

5 red onions

1 L water

1 L vinegar

4 tablespoons sea salt

50 g brown sugar

2 teaspoons of peppercorns

PREPARATION

1. Slice the onions quite thinly, then put them in a jar.

2. Heat up the vinegar, water, sugar & salt in a medium pan, to medium heat. Stir for about 1 minute, until the sugar and salt dissolve.

3. Let it all cool down.

4. When cool pour it into the jar over the onion slices. Store in the fridge.

The pickled red onions will be ready to eat soon, wait at least an hour to overnight, depending on what texture and flavour you prefer.

If you want to try the onions on tacos you need some corn or wheat flour, about the same amount of water, and salt (also you can try Tacos with steamed cabbage leaves).

You can prepare a great variety of dips, herbs, toppings and both fresh and roasted vegetables for a dinner with your friends. I usually make a few plates and bowls with home-made salsa verde and salsa roja, chopped cabbage, black beans or beluga lentils, a plate with radish cress, cilantro, mint and lime. If you like it spicier you can add some (fermented or fresh) jalapeños or chilis. Grilled corn and deep-fried oyster mushrooms are also good! And don’t forget to put your fermented red onions on top.

Enjoy!

A very quick and easy topping that adds some sweet and sour flavour to your tacos (or on top of your scrambled eggs, focaccia, salad, bread, …).

INGREDIENTS

5 red onions

1 L water

1 L vinegar

4 tablespoons sea salt

50 g brown sugar

2 teaspoons of peppercorns

PREPARATION

1. Slice the onions quite thinly, then put them in a jar.

2. Heat up the vinegar, water, sugar & salt in a medium pan, to medium heat. Stir for about 1 minute, until the sugar and salt dissolve.

3. Let it all cool down.

4. When cool pour it into the jar over the onion slices. Store in the fridge.

The pickled red onions will be ready to eat soon, wait at least an hour to overnight, depending on what texture and flavour you prefer.

If you want to try the onions on tacos you need some corn or wheat flour, about the same amount of water, and salt (also you can try Tacos with steamed cabbage leaves).

You can prepare a great variety of dips, herbs, toppings and both fresh and roasted vegetables for a dinner with your friends. I usually make a few plates and bowls with home-made salsa verde and salsa roja, chopped cabbage, black beans or beluga lentils, a plate with radish cress, cilantro, mint and lime. If you like it spicier you can add some (fermented or fresh) jalapeños or chilis. Grilled corn and deep-fried oyster mushrooms are also good! And don’t forget to put your fermented red onions on top.

Enjoy!