Inspired by a delicious pickled onion garnish at a local Victoria eatery I created this recipe! It was delish straight away, but even better the next day!
For the pickle:
-2T each: white wine vinegar, rice wine vinegar & apple cider vinegar
-1T pickling spices (found in bulk)
-1t sea salt
Mix and pour over 1 thinly sliced red onion and cook over medium low heat until the liquid is gone.
For the beans I blanched the beans (place in boiling water for 30s-1 minute and then drain and immediately rinse in cold waters) and then poured the same vinegar mixture over and added 1T avocado oil.
If you let the beans sit they will marinate and pickle nicely.
Make extra – you will want leftovers of this dish!