- 3 medium red onions
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 2 Tbsps raw honey
- 1 tsp sea salt
- 2 tsps peppercorns
- In a large mixing bowl, add vinegar, water, honey, sea salt and peppercorns.
- Whisk until well combined.
- Peel, halve, then thinly slice the onions. Place them in a large mason jar, and pour in your vinegar mixture.
- Cover and seal your jar, then refrigerate for at least 24 hours prior to serving.
- Pickled onions will last for up to 2 weeks refrigerated.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
vitamin C from onions.
Good information.