Quick Pickled Red Onions

One Year: Confetti Cookies
Two Years: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese
Three Years: Black Bean Salsa
Four Years: Black Bean Chili

Quick Pickled Red Onions
Makes one 8-10 oz jar

1/2 cup apple cider vinegar
1/4 cup warm water
1 1/2 tsp salt
1 tbsp sugar
1/2 red onion, thinly sliced on the mandoline
1/2 tsp peppercorns
zest of one lemon, peeled
pinch of chili flakes

In a bowl, stir together apple cider vinegar, warm water, salt, and sugar until completely dissolved. Arrange onion, peppercorns, lemon peel, and chili flakes in jar. Pour vinegar mixture over and replace lid. Let rest on counter at room temperature for one hour before refrigerating. Onions are good for two weeks.


Add Yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.