Quick Pickled Red Onions Recipe

🧂 Ingredients

• 1 large red onion
• 1 c. apple cider vinegar
• ½ c. red wine vinegar
• ¼ c. sugar
• 1 tsp. kosher salt
• ⅛ tsp. ground allspice
• pinch of red pepper flakes

Instructions

• 1 Slice the top and bottom off the onion and then slice onion in half, from top to
  bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the
  cutting board, and then slice into half moons about 1/8" thick using a very
  sharp knife. I also recommend using a mandoline
  [https://www.amazon.com/Benriner-Mandoline-Japanese-Stainless-3-625-Inches/dp/B01CZXJJBU/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1546532816&sr=1-1-fkmr1&keywords=benriner+no.+64&linkCode=ll1&tag=afarmgisdab09-20&linkId=1567240cd8468cc9bb974f30c18aa76a&language=en_US]
  for slicing the onions, especially if you like super thin or very even slices.
• 2 In a medium saucepan, whisk together apple cider vinegar, red wine vinegar,
  sugar, and salt. Place over medium-high heat and bring mixture to a boil. Whisk
  until sugar and salt dissolve, then remove pan from heat and whisk in allspice
  and red pepper flakes.
• 3 Carefully add sliced onion to the pan and gently stir to combine. Let mixture
  cool completely at room temperature, stirring occasionally.
• 4 Pour into a glass container (I like to use a large canning jar), cover tightly
  with a lid, and refrigerate until thoroughly chilled. The pickled flavor will
  intensify over time, but it’s good to go after resting overnight in the
  refrigerator. This recipe is for refrigerator pickling only and needs to be
  stored in a refrigerator. Enjoy for up to one month.

Nutrition Info