Quick Pickled Red Onion

I started making these quick pickled red onions about two years ago. I highly recommend making a big batch. You can start using them after a couple of hours but letting them rest for at least 12 to 24 hours will be best. They will keep in the refrigerator for a couple of weeks.

These quick pickled red onions will quickly become a family favorite.  I use them on everything  from tacos and sandwiches to salads and omelettes. They liven up any dish and people will always come back for more.  When people ask me for the recipe I’m always a little embarrassed because they are so simple and so quick.
Make a big batch and leave them in the fridge to be devoured.

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Prep Time: 15 minutes    Cook Time: About 5 minutes    Total Time: Approx 20 minutes   Yield:  About 32 Oz (depending on the size of your onions)

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Ingredients

2 or 3 medium to large red onions (about 1 lbs)

1 cup Apple cider vinegar

1 cup water

1 Tablespoon of sugar

1 teaspoon of salt

(Optional whole black peppercorns, red chili flakes, garlic)

Directions

Cut the onions in half and peel. Slice your onions thinly into half moons. They don’t need to be perfect but the thinner the more flavorful they will become.

Pack your onions into a clean glass jar. Optional add ins include thinly sliced garlic,  whole black  peppercorns and red pepper flakes.

In a medium sized pot, over medium low heat pour vinegar, water,  salt and sugar and stir until all salt and vinegar is dissolved.

Pour the warm vinegar mixture over the onions.  Let the mixture cool for a few minuets, cover and store place in the refrigerator.

After a day or two the liquid in the jar will have turned a pretty, pale pink. It’s now time to dig in.