Pickled Red Onions Recipe

Instructions

1. Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.
2. Slice each half VERY thinly (as thin as you can) lengthwise (that’s through the stem, the same direction you cut it initially). Transfer to a 1 ½ pint (24 ounce or 3-cup) or larger mason jar (I use these jars and a medium red onion fits just right) or a similar heat-proof storage container.
3. In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher salt, and any additional spices over medium-high, just until the mixture comes to a simmer. Whisk together the ingredients until the honey dissolves.
4. Place the onion jar in the sink to catch any splashes, then pour the warm pickling liquid over the top (including any whole spices). Use a dull knife or small spoon to lightly stir and push the onions around and down. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use (30 minutes is even better). Or, cool to room temperature, cover, and refrigerate for up to 3 weeks.