How to Pickle Red Onions
8 servings
Quick-pickled red onions in a vinegar brine, ready to eat in an hour and keeping three weeks refrigerated.
| 1 red onion, thinly sliced | Slice onion thinly | Pour brine over onions, let set 1 hr | Cover & chill up to 3 weeks |
| 120 ml apple cider vinegar | Combine vinegar, sugar, salt & water | ||
| 1 tablespoon granulated sugar | |||
| 1 1/2 teaspoons salt | |||
| 240 ml hot water |
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