4-Ingredient Pickled Red Onions! They add a special POP of flavor to tacos, bowls, or enchiladas! Enjoy!
This recipe is so easy to make and adds a little bit of a tart taste to any dish! I usually make it the night before so the onions can soak overnight and become really sour.
This morning I woke up and realized I left the food that I had made in the crockpot sit out all night. I made it in a crockpot so you know it was a TON of servings.
At first, I was really agitated, but then I realized it was for the best. I’ve been reading about the PCOS diet a lot lately and most of what it’s been saying is to cut out dairy and gluten. I’ve wanted to do this for a while, but have been too afraid to try.
I’m scared I won’t be able to do it. I’m scared I’ll fail.
However, I had this surge of positivity in prayer last night and know that I have to believe in myself and try.
I think God was telling me that I have to try to go dairy and gluten free for a time. I don’t know if this change will last forever, but I have to try!
Today was my first day so I will keep y’all updated!
Want awesome recipes and faith posts! I recommend the spaghetti squash with pesto and prosciutto, the best chia seed pudding, sweet potato pasta with a garlic cream sauce, the one question I always ask myself before I eat, 3 things food reminds me of every day, 3 reasons why I fasted yesterday and why you should too!
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4-Ingredient Pickled Red Onions! The perfect topping for that pop of flavor! Add to tacos, bowls, enchiladas, and more!
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 tsp salt
- Slice the red onion and place into a mason jar or some other container. Add the apple cider vinegar and salt and stir.
- Boil the water in a medium-sized sauce-pan. Once the water is boiling, add the water to the container and stir.
- Leave out for about an hour to cool and then store in the fridge.
Keywords: no bake, refrigerate, toppings, American, Mexican, onions, pickled, pickle, pcos, dairy-free, gluten-free, vegan, vegetarian