Easy Pickled Red Onions
adapted from Cookie + Kate
Ingredients
- 1 large red onion
- ½ cup vinegar (white or apple cider)
- ½ cup water
- 1 tbsp. sugar*
- 1½ tsp. kosher salt
Instructions
- Thinly slice the onion into half-moons or quarter-moons. (Alternatively, dice small.)
- Place onions in a 24oz. glass jar or other heat-safe, lidded container.
- Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a low simmer.
- Pour the hot pickling liquid over the onions.
- Let stand for 30 minutes before serving, until the onions are bright pink.
- Cap tightly and store the pickles in the refrigerator. Pickles keep quite well in the fridge, but keep an eye out for any discoloration (the onions should be bright pink) and discard if they do not pass a visual inspection.
Notes
*You may substitute maple syrup for sugar if you want to avoid refined sugar. The flavor will be less sweet, so you may want to add an extra splash.
