Pickled Red Onions are not Dave’s favourite. I made them for a fattoush salad and only added them to my portion. Are you a fan? And if not, why?
After many years of being a chronic insomniac I have finally taught myself to sleep. Part of my routine is going to bed at a similar time every night. I am not rigorous about it being exactly the same time. But, when I started on this plan I made sure it was 21h30 for a good month or so. Now we go upstairs anytime after 21h00 and before 22h30. I read before turning the light out, hold hands with Dave for a bit and go to sleep. The second step in learning to sleep is waking up at the same time. During the week the alarm goes off at 5h45. Sometimes I am awake before that, and on weekends I might sleep an extra 30 minutes. However, when we fly I take a sleeping tablet. It is just not worth the risk of not sleeping.
Today’s inspiration ♥ Recipe For Pickled Red Onions ♥ can be found on Lavender and Lime Click To Tweet
The one I usually take gives me 6 hours of sleep. But, our flight on Friday night is 7.5 hours. Factoring in the time between take off and going to sleep. And waking up in time for breakfast and to land, I don’t have 6 hours. So I have a new 3 hour sleeping tablet. I am reluctant to try a new tablet for the first time on the flight. My plan has been to use one on a night I cannot sleep. But I have trained myself so well that I am now in a pickle. Do I just take one even though I am not battling to sleep? Or do I just wait until Friday night? Needless to say, I am hoping I have no side effects from the tablet. Dave and I are heading to Sicily and Southern Italy for a well-deserved break.
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Pickled Red Onions
- 180 mls boiling water
- 120 mls apple cider vinegar
- 60 g fructose
- 10 g pickling spices
- 1 red onion thinly sliced
- Place the boiling water, vinegar and fructose into a glass jug and stir to dissolve the fructose
- Add the spices to the mixture and stir
- Place the onions into a sterilized glass jar and pour in the pickling liquid
- Allow to cool then place the lid on the jar
- Put into the fridge for at least 24 hours to pickle