Quick Pickled Red Onions
These quick red pickled onions add a delicious tart and sweet acidity to tacos and sandwiches.
  • 1 red onion, sliced as thin as you can
  • 1/2cup Apple Cider Vinegar
  • 1/2 cup water
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup granulated sugar
  1. Pack thinly sliced onion into a pint sized glass canning jar.
  2. To make the pickling brine, add vinegar, water, salt and sugar to a small sauce pan. Bring to a low boil and stir until all ingredients are dissolved.
  3. Pour the pickling brine over the onions. Press the onions down into the brine, they’ll collapse from the heat. If you have room for more onions, pack them in the jar.
  4. Refrigerate for at least 30 minutes, longer is better. We made ours for dinner but the onions were even better the next day at lunch.
  5. Store refrigerated.