One of my favorite places to eat these days is Chaco Canyon Cafe. They have two locations—one in the U-District and one in West Seattle. They are all vegan (except for milk at their espresso bar) and they have lots of raw options. My favorite thing to get at Chaco Canyon is either the avocado sandwich with the side salad or the artichoke melt with the side salad. Their side salad is heavenly–it’s made up of greens with sliced cucumber, carrots, sprouts, marinated onions and white and black sesame seeds on top. The marinated onions are such an amazing addition to the salad. They put the onions on the avocado sandwich as well. I figured this would be an easy thing to make at home. I’ve made pickles before and this seemed much simpler since there were no added herbs and no canning involved.
The Recipe
1 red onion, sliced thin
1 jar with lid
apple cider vinegar
water
Fill a jar with sliced red onions. Hint: separate the slices before you put them in the jar so they have maximum exposure to the vinegar mixture. Fill the jar halfway with apple cider vinegar. Fill the rest of the way with water. Cover with lid. Gently turn the jar upside down several times to carefully mix the water and vinegar. If you like a less sour pickle taste, you can add a greater ratio of water to vinegar. Place the jar in the fridge. Check them frequently. After a couple of days, they will have turned entirely pink and be well-marinated. Keep them refrigerated as you use them up.
How would you use marinated onions?
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