Pickled onions. Let me count the ways I truly love you. Well, we would be here all day, and I’m a firm believer, give the people the recipes they want, not all the ads and stories and such.
2 pint jars with lids
2 red onions, sliced thin
1 1/2 cups water
1/2 cup apple cider vinegar with mother
1/2 cup sugar
1/4 cup Kosher salt
Pinch of red pepper flakes
In a small sauce pan, combine the water, sugar, salt and red pepper flakes. Simmer for 10 minutes or so on medium heat, until the sugar and salt have dissolved. Cool slightly. While the vinegar is simmering, slice the red onions, and place one onion in each jar. The onions will mostly fill the jar. When the sugar and water mixture is cooler, add the vinegar with the mother and our over the jarred sliced red onions. Seal tight and refrigerate.
Let the onions stand for 20-30 minutes before serving. Refrigerate up to 3 weeks in the fridge. Use on anything. These onions are good on:
Happy onion pickling! XO