Quick-pickled onions are so much fun to make!  They add a refreshing zing to foods – bringing a bright hint of acid to foods that need a bit more sharpness.  Red onions are pickled in apple cider vinegar and lemon juice, and are ready in 10 minutes.  Avocado toast with quick-pickled onions is a sophisticated upgrade to plain old toast.  It’s a breakfast that pairs healthy fat, salt heat and acid in a simple, delicious way.  Linking with Sarah and Deborah for Meatless Monday.

Since experimenting with adding kimchi to bagel and cream cheese to replace lox, I’ve been on an acid kick.  Don’t worry, the legal kind of acid.  Geez.  I started to think, how else can I add the element of acid to foods to amplify the taste?  The answer came one Wednesday via the Chicago Tribune (yes, I get the paper every day because I love doing the crossword puzzle).  They featured quick-pickled vegetables.

Pickling vegetables could not be easier.  You basically chop up the vegetable into whatever size you want, stick it in a jar and add a bunch of vinegar and salt.  That’s it.  It sits and pickles, while you twiddle your thumbs in anticipation.  After an hour, you’ve got your quick-pickled whatever.  Leave it overnight and it’s even better.  Use whatever vinegar you have on hand, but I prefer apple-cider vinegar.  ACV helps with immunity, digestion and has essential nutrients (source).  I mixed in some lemon juice to the pickling liquid for a hint of flavor.

My experimentation with quick-pickled onions has quickly turned into a love affair.  Like kimchi, pickled onions onions add a zesty snap to food.  Red onions turn the pickling liquid a bright pink, reminding me of a unicorn.  In my opinion, they’re best after 24 hours of pickling.  By then, pickled onions have absorbed enough of the acid to transform into this magical food wizard, yet still have enough crunch to leave this texturphile happy.  Pickled onions are the best garnish to burgers, bowls, tacos, salads, you name it!

After my long run this past Thursday, I found myself craving avocado toast.  Hey, I’m a millenial, give me a break.  I decided to make avocado toast with quick-pickled onions and sprouts and WHOA.  DELICIOUS.  When I thought about it, like the vegan lox recipe, this recipe also has all the things that Samin Nosrat suggests: salt, fat, acid and heat.

Avocados are a good source of healthy fats, fiber and vitamins (source),  all of which help with inflammation (front of my mind during marathon training). They also good for helping to balance hormones, which I am currently working on.  In addition to garnishing the avocado toast with quick-pickled onions, I added alfalfa sprouts for additional nutrients and a pinch of salt.

This basic quick-pickled red onion recipe is an easy introduction to pickling vegetables.  Use it as a guide.  Change up the vinegar.  Use different pickling spices to infuse other flavors. Have fun with it!

Do you like to make pickled vegetables?  What garnishes do you add to your avocado toast? If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I would love to see how you enjoy your avocado toast with quick-pickled onions!

Buen provecho,

Becca

Print Recipe

Avocado Toast with Quick-Pickled Red Onion

Quick-pickled red onions are a simple way to add an acidic bite to meals. They're pickled in a mixture of apple cider vinegar, lemon juice and salt and turn a lovely pink color. Avocado toast garnished with sprouts and quick-pickled onions is a sophisticated upgrade to regular avo toast.

Course

breakfast, Side Dish, Snacks and Appetizers

Prep Time

10 minutes

Servings

pint onions

Ingredients

For the Onions

• 1 medium red onion
• 3/4 c apple cider vinegar
• 1 tbsp lemon juice
• 1 1/2 tsp sea salt, divided

For the Avocado Toast

• favorite bread
• 1 large ripe avocado
• 1-2 c alfalfa sprouts *optional, or sub other topping
• pinch salt and black pepper *optional

Course breakfast, Side Dish, Snacks and Appetizers Prep Time 10 minutes Servings pint onions Ingredients For the Onions 1 medium red onion 3/4 c apple cider vinegar 1 tbsp lemon juice 1 1/2 tsp sea salt, divided For the Avocado Toast favorite bread 1 large ripe avocado 1-2 c alfalfa sprouts *optional, or sub other topping pinch salt and black pepper *optional

Instructions

Quick-Pickled Red Onions

1. Peel and thinly slice the red onion. Place in a bowl and toss with 1 tsp of sea salt.
2. In a mason jar or glass tupperware, whisk the apple cider vinegar, lemon juice and 1/2 tsp sea salt. Add the red onions, making sure that all the onions are submerged in the pickling liquid.
3. Cover and let sit at room temperature for at least 10 minutes, better after one hour. After an hour, transfer to the refrigerator. They keep for up to 2 weeks. To eat, remove onions from liquid and use as garnish.

Avocado Toast with Quick-Pickled Onions

1. Toast slices of your favorite bread. Top with smashed ripe avocado, sprouts and quick-pickled red onions. Optional additions of a pinch of sea salt or cracked black pepper.

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