Quick-pickled Red Onions

Quick-pickled Red Onions

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 12 oz jar

Ingredients:

• 1 medium/large red onion, thinly sliced
• ¾ cup water
• ½ cup apple cider vinegar
• ¼ cup distilled white vinegar
• 2 tbsp honey
• 2 tsp salt
• ½ tsp black peppercorns
• 1 bay leaf
• Optional: ½ tsp chili flakes

Directions:

1. In a small pot or saucepan, add the water, two vinegars, salt, honey, bay leaf, and black peppercorns.
2. Bring to a boil over medium-high, then lower the heat and simmer for 3-5 minutes. Set the brining liquid aside for 10-15 minutes to cool slightly.
3. To a large jar, add the red onions. Pour in the warm brining liquid and make sure all the red onions are submerged. Fit loosely with a lid and allow to come to room temperature, then place in the fridge.
4. Before consuming, allow the red onions to quick-pickle for at least 20-30 minutes. Keep in the fridge for up to 2-3 weeks.