Vegan Pickled Onions

These are great on sandwiches, tacos, and pizzas or even mixed into salads and pastas. They will keep in the refrigerator for about 4-5 days.

  • 1 small red onion, cut into thin rounds
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • Rice wine vinegar or any that you have on hand

Toss onions with a little salt and the sugar in a bowl. Place in a plastic container with a lid and cover with vinegar for approximately 20 minutes.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.