Pickles of all kinds which allow us to have summer veggies throughout fall but more recently, pickled onions. For this recipe, I’ve used new little onions but any variety will do just fine.
The recipe is simple and you just need a jar to keep them in the fridge for few weeks or months. I’ve added balsamic vinegar and spices; this explains the brown color of those tiny wonders.
Onions are loaded with good things like antioxidants (one large part of selenium) and help prevent cholesterol. White onions have less antioxidants than the red and yellow ones.
Click here for this recipe: http://www.thegreenshelters.com/bylang-langfrpickles-doignons/
