4 Servings
1 Hour
Allergens
This staple of Mexican cuisine, a tempting snack on its own, is also a great addition to almost any burger, sandwich, or salad. Use any light vinegar you prefer: Champagne vinegar, red or white wine vinegar, plain white vinegar, rice vinegar, cider vinegar, or a combination thereof.
Makes 1 and 1/2 cups
In a bowl, combine cold water, vinegar, salt, and sugar, whisking to dissolve.
Add the onions, ensuring that they are fully submerged.
Let stand for at least one hour, or up to a week in the refrigerator, stored in the pickling liquid. Drain before serving.
Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers – Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC. Photography by Christina Heaston. Available wherever books are sold.
