When I stayed in Jackson Hole for Thanksgiving this year, I had a hard time finding meals that were vegan-friendly. While I was there I ate a lot of salad, french fries, and avocado toast from room service. The avocado toast was a tiny, beautiful portion covered in baby radishes and pink pickled onions. I'd need like four of said portions to actually fill me up, but the onions were just SO good on top - I knew I'd have to recreate them at home. After that, I sort of forgot about them for awhile. Lately, I've gotten back into my avocado toast obsession and craved a little extra snap on top, so I decided it was time I make my own.
Their flavor is so much lighter and sweeter than a typical onion, but these pickled onions still have a great crunch. They're perfect on burgers, tacos, sandwiches, salads, or - you guessed it - avocado toast! If you follow us on instagram, you might've seen the recent picture (shown below) featuring them. I'm totally addicted! I even like them straight from the jar. 
The best part? They really couldn't be easier to make. A little chop and pour is really all you need to do! They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!