Details are important. Sometimes the smallest detail can make a big impact. Like pickled things. Pickled things can make a big impact.
Don’t believe me? Ask a pregnant lady. She will know the power of pickles.
And because pickled things helped me through my pregnancy, I like to pay tribute to them frequently.
Every time I eat them, I think, “wow”. It’s amazing how something so simple can turn a boring and bland dish into something extravagant and inspiring.
It will turn a ho-hum salad into a dish your eyes will feast on. It will take flavorless meat and turn it into something you can savor with each and every bite.
I’m sure you’ve tried pickled foods before, but not all pickled foods are created equal.
There are so many varieties: pickles, carrots, cornichons, gardiniera. But I’ve always thought that pickled onions stand out from the rest because somethig magical happens to them when pickled: they become sweeter!
And that beautiful combination of sweet, tangy, and sour is perfect to accompany just about any dish.
Most traditionally pickled foods are fermented. That can take days or even weeks, and it requires a bit more work on the preparation end.
Sometimes I want that same flavor without the sacrifice of time and effort. And if you’re like me and have been left with half or a quarter of a red onion, and didn’t know what to do with it: this is the perfect solution!
Simple and delicious recipes like these are at the heart of the “Find Your Healthy Balance” Program – where you learn how to find your own, personalized perfect diet, while getting rid of fatigue, excess weight, and brain fog.
If you’d like to learn more about the program, check it out here.
I know there are days when a little bit of simplicity can go a long way. Today, I hope that this recipe brings a bit of simple pleasure into your life as well!