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.

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