You're a few minutes away from tasty pickled onions. These are a great addition to breakfast toast, salads, tacos, you get the gist. I save my old pasta jars and use them as the vestibule for the pickled onions. It's a simple recipe that can be modified to suit your taste buds. Enjoy!
½ cup apple cider vinegar (sub with white wine vinegar is ok)
2 tbsp honey (maple syrup or agave syrup is ok)
1 ½ tsp salt
red pepper flakes (optional)
Garlic cloves (optional)
Directions
Start by removing the outer flakey skin of the red onion then slice the onion thinly and add it to a jar.
In a saucepan, combine the water, both vinegars, honey, salt, red pepper flakes and garlic cloves. Bring the mixture to a simmer over medium heat, then carefully pour the mixture over the onions.
Use a spoon or fork to push the onions down and remove any air bubbles in the jar. Let the onion mixture cool to room temp and they are ready to serve.
Store in the refrigerator. They are best used within a few days, but you can store them up to several weeks.
