Pickled Onion Petal Salad
Here, we marinated yellow onions for a snappy salad. To turn them a beautiful shade of pink, just add beet juice to the marinade.
Ingredients
- 3/4 cup (180 ml) water
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (55 g) sugar
- 2 tsp salt
- 1 small red or yellow onion, quartered
- 4 cups (100 g) sunflower sprouts or arugula
- 4 tsp (20 ml) olive oil
- 2 tsp (10 ml) white wine vinegar
Instructions
- In a small saucepan, bring the water, vinegar, sugar and salt to a boil. Remove from the heat.
- Meanwhile, separate the quartered onion into layers or “petals.”
- Drop the onion petals into the hot brine. Cover and let marinate for 15 minutes. The onion will keep in the marinade for up to 1 week in the refrigerator.
Here, we marinated yellow onions for a snappy salad. To turn them a beautiful shade of pink, just add beet juice to the marinade.