Within half an hour, red onion slices turn a vivid pink in their jar, tangy and crunchy. Pickled in Laurent Agnès’s Apple Cider Vinegar, made from apples of the Brie region, they brighten creamy avocado on toasted sourdough.
Serves 2 · 15 min + 30 min pickling
- Thinly slice 1 red onion and place it in a jar.
- Heat 1/2 cup (120 ml) of the apple cider vinegar with 1/4 cup (60 ml) water, 1 tbsp sugar and 1 tsp salt until dissolved, pour over the onion and let stand for at least 30 minutes.
- Mash 1 ripe avocado with a pinch of salt and spread it on 2 slices of toasted sourdough bread.
- Top with a few pickled onion slices and a pinch of chili flakes, and keep the rest of the onions in the fridge for up to a week.
The star of this recipe: Apple Cider Vinegar, by Laurent Agnès.
