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Quick Pickled Onions
Pickled onions add a flavour pow to many dishes such as tacos, burgers or salads.
Servings 2 cups
- 1 medium red onion, thinly sliced
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 1/2 tbsp honey (or other sweetener)
- 1 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
Slice the onions very thin and put them into a 2 cup mason jar.Carefully pour the mixture into the mason jar over the onions.
In a small pot, mix together the water, vinegar, honey, salt and red pepper flakes and bring to a boil.
Let the onions cool to room temperature, about 20 minutes.
They can be used immediately at this point, or can be refridgerated for at least 2 -3 weeks (if they last that long!)