A highlight in pink are these quickly fermented red onion. Quickly made with a fine brine of white wine vinegar, water and sugar. Ideal for refining bowls, salads or as a topping on bread. Gluten free, oil free and vegan.
Place small pot on the stove. Pour in white wine vinegar, water, raw cane sugar and salt. Bring to a boil and stir until sugar is dissolved. Remove from heat and pour directly over onions.
250 ml White wine vinegar, 250 ml Water, 3 tbspn Raw cane sugar, ½ tbspn Salt
Seal and place directly in the refrigerator. Leave to infuse for 24 hours. Remove and use directly.
Store in an airtight container in the refrigerator for up to one month.