Pickled Red Onions

Pickled red onions are an essential garnish. They provide bite, acid, and a great pop of color. We make these constantly and add them to sandwiches, tacos, rice bowls, and salads. Basically everything.

Makes 2 cups

INGREDIENTS

1 red onion, thinly sliced

½ cup apple cider vinegar

¼ cup water

2 tablespoons sugar

½ teaspoon salt

5 whole allspice

METHOD

Select a heatproof container. Find one that fits the onions snugly and place them inside. Hard to go wrong with a mason jar.

Heat the pickling liquid. In a small saucepan, bring the vinegar, water, sugar, salt, and allspice to the boil. Pour the hot brine over the red onions. Press the onions down so they are fully submerged.

Use or store. The onions should be ready to use after about 30 minutes, but they’re best after a couple of days. Store pickled red onions in the fridge for up to 3 months.

Note: Add a few beet slices to your brine to create a dramatic red color that will shock and awe your guests.