ACV Pickled Onions

Bright, tangy pickled onions made with Sarbu raw Apple Cider Vinegar — a quick, no-cook condiment that adds crunch and zing to almost any dish.

INGREDIENTS

• 1 large red onion, thinly sliced
• 120 milliliters Sarbu Apple Cider Vinegar
• 120 milliliters water
• 1 tablespoons sugar
• 1 teaspoons salt
• 1 teaspoons black peppercorns (optional)

STEPS

1. Pack the onions: Pack 1 large red onion, thinly sliced tightly into a clean glass jar.

2. Mix the brine: In a small bowl or jug, shake the Sarbu ACV bottle to mix in the mother, then combine 120 milliliters Sarbu Apple Cider Vinegar with 120 milliliters water.

3. Dissolve sugar and salt: Stir in 1 tablespoons sugar and 1 teaspoons salt until fully dissolved. Add 1 teaspoons black peppercorns (optional) if using.

4. Pour over onions: Pour the brine over the onions in the jar, making sure they’re fully submerged. Top up with a little extra water if needed.

5. Let it sit: Seal the jar and let it sit at room temperature for 30 minutes before using, or refrigerate for a deeper flavor.

6. Store and serve: Store in the fridge in a sealed jar for up to 2 weeks. Use as a topping for sandwiches, salads, tacos, or grilled dishes.

NOTES

These are ready to eat after 30 minutes, but the flavor deepens the longer they sit — best after a few hours, and they’ll keep well in the fridge for up to 2 weeks in a sealed jar. Great on sandwiches, burgers, salads, tacos, or alongside grilled paneer or chicken.