Quick and Easy Pickled Red Onions
These quick and easy pickled red onions are perfect on sandwiches, in salads, added to a meat and cheese boards or thrown into dishes to add an extra zing. They are ready in no-time and can be kept in the fridge for up to 2 weeks. Once you see how easy they are to make you'll start making pickled red onions all the time!
Servings: 2 cups
Ingredients
- 1 large red onion about softball sized
- 1 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1/4 cup dark brown sugar
- 2 teaspoons black peppercorns
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 2 dried bay leaves
Instructions
- Peel your red onion and slice thinly, set aside.
- In a 12-inch skillet add all the remaining ingredients and set over medium heat.
- Stir the mixture until the sugar and salt are dissolved and the mixture is warm.
- Remove from the heat and add in thinly sliced red onion.
- Stir to combine and let cool.
- Once cool store in the refrigerator in a tightly sealed glass jar.