Pickled Red Onions
Ingredients
- 3 large red onion thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar adjust to taste
- 1 tablespoon salt flaked sea salt - dissolves in cold water
Instructions
- Peel the red onion and slice it very thinly (a mandoline works best for uniform slices).
- In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Add any optional flavorings.
- Place the sliced onions in a clean glass jar or container. Pour the brine over the onions, making sure they are fully submerged.
- The onions are ready to eat in at least 30 minutes, but flavour improves after a few hours or overnight.
Notes
- For a slightly sweeter pickle, increase sugar to 3 tablespoons.
- For extra crunch, soak the onions in cold water for 10 minutes before pickling, then drain.
- Great on tacos, salads, sandwiches, or roasted vegetables.
- 5-6 whole black peppercorns
- 1 garlic clove, smashed
- 1 small bay leaf
- A few sprigs of fresh thyme or rosemary