I am now on the lookout for star anise so that I can try her Korean Cinnamon tea. On the first day of making the pickled red onions, they were fine, but I felt they were missing something. Two days later, I remembered I had pushed them to the back of the refrigerator, pulled them out just now, and thought, “wow, this would be good mixed with cucumbers, maybe green beans, maybe on a chili burger, on a cold cut, etc.” For now, these are fun to snack on. The vinegar definitely stands out, but what a fun way to eat red onions and enjoy the benefits of the apple cider vinegar. I’m planning on making several recipes from this book.
