Tangy pickled red onions provide a healthy, fat-free kick for topping Mushroom Tacos, Black Bean Burgers, or Red Quinoa Enchiladas. This easy, healthy recipe is naturally vegan and gluten-free. You can use different onion varieties like Vidalia, Tropea, and Walla Walla for your own twists.
EASY Servings: 8 Ready In: 15 minutes
1/4 cup dried apricots
2 tbsp. red wine vinegar
1/2 tsp. salt
1 cup water
1 medium red onion
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To make apricot pickling "paste": Combine apricots, vinegar, salt, and water in a microwave-safe container.
Microwave 1:30 - 2 minutes, until boiling.
When apricot mixture is done cooking in the microwave, the apricots will rehydrate and expand.
Pour the apricots mixture into a blender. Puree until smooth.
To prepare the onions: Meanwhile, halve and peel the red onion. Keep the core.
Thinly slice the red onion on a mandolin (setting at 2-2.5). You can also use a sharp chef's knife.
You want to slice as thin as possible, without the onion falling apart.
Place the red onion into the container used to heat the apricots. Pour the apricot "paste" on top.
Stir well to combine.
Refrigerate for at least 10 minutes.
Enjoy over Charred Mushroom Poblano tacos, Garden Veggie Burgers, or Southwestern Black Bean Burgers.
Chef's Tips: The longer this sets, the better it gets. It's great to make a big batch and use it for toppings for 7-10 days.
Yield: 3-4 cups
Amount Per Serving (1/8 recipe, about 1/4 cup)
Calories From Fat (2%) 0.38
% Daily Value
Total Fat 0.05g <1%
Saturated Fat 0g 0%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 147.35mg 6%
Potassium 48.99mg 1%
Total Carbohydrates 3.74g 1%
Fiber 0.54g 2%
Protein 0.3g <1%
Calcium 2.81mg <1%
Iron 3.47mg 19%
Vitamin A 146.41IU 3%
Vitamin C 0mg 0%