The perfect tangy and salty pickled onion to add to any sandwich! Recipe by Cookie + Kate
INGREDIENTS:
- 1 Medium Red Onion, Very Thinly Sliced
- 1/2 Cup Water
- 1/4 Cup Distilled White Vinegar
- 1/4 Cup Apple Cider Vinegar or Additional White Vinegar
- 1 1/2 Tbsp Maple Syrup or Honey
- 1 1/2 Tsp Fine Sea Salt
- 1/4 Tsp Red Pepper Flakes (Optional)
DIRECTIONS:
Pack the sliced red onions into a 1-pint mason jar or similar heat-safe vessel.
In a small saucepan, combine the water, both vinegars, maple syrup/honey, salt, and pepper flakes (optional). Bring the mixture to a gentle simmer over medium heat. Carefully pour the mixture into the jar over the onions.
Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes). Once cooled down, onions will be sufficiently pickled for serving.
Cover and refrigerate any leftover pickled onions. Best enjoyed within 3 days.
Enjoy!
