Easy Zesty Pickled Red Onions

• •1 large red onion, very thinly sliced
• •0.5 cup apple cider vinegar
• •0.5 cup water
• •0.3 cup fresh lime juice
• •1.5 tablespoon granulated sugar
• •1 teaspoon fine sea salt
• •1 clove garlic, peeled and smashed
• •0.5 teaspoon whole black peppercorns
• •0.3 teaspoon red pepper flakes

Instructions

1. 1

   Slice the red onion thinly using a mandoline or a sharp chef's knife, then pack the slices firmly into a clean 16-ounce glass mason jar.

2. 2

   In a small saucepan, combine the apple cider vinegar, water, fresh lime juice, sugar, fine sea salt, smashed garlic clove, black peppercorns, and red pepper flakes.

3. 3

   Heat the mixture over medium heat, stirring occasionally, just until the liquid simmers and the sugar and salt have fully dissolved (about 2 minutes). Remove from heat immediately.

4. 4

   Carefully pour the hot pickling liquid over the onions in the jar, ensuring the onion slices are completely submerged. Press down gently with a spoon if necessary.

5. 5

   Allow the jar to cool uncovered at room temperature for 25 to 30 minutes, during which time the onions will soften and turn a vibrant bright pink.

6. 6

   Tightly seal the jar with a lid and place in the refrigerator. Use immediately or chill before serving over tacos, salads, grain bowls, or sandwiches.

Chef's Tips

• 💡Using a mandoline gives you uniform, razor-thin slices that pickle rapidly and maintain a crisp-tender bite.
• 💡The addition of fresh lime juice elevates the citrus zest and complements rich foods like carnitas, grilled meats, and avocado toast.
• 💡Keep refrigerated in a sealed glass container; they will stay fresh, crisp, and vibrant for up to 3 weeks.