Easy Zesty Pickled Red Onions

• •1 large red onion, 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 kosher salt
• •1 garlic clove, peeled and smashed
• •0.5 teaspoon whole black peppercorns

Instructions

1. 1

   Thinly slice the red onion using a sharp knife or mandoline slicer, then pack the slices tightly into a clean 16-ounce glass mason jar.

2. 2

   In a small saucepan, combine the apple cider vinegar, water, fresh lime juice, granulated sugar, kosher salt, smashed garlic clove, and whole black peppercorns.

3. 3

   Heat the mixture over medium heat, stirring occasionally, just until the sugar and salt are completely dissolved and the liquid comes to a gentle simmer (about 2 to 3 minutes).

4. 4

   Carefully pour the hot pickling brine over the onions in the jar, making sure all the onion slices are completely submerged. Use a spoon or fork to press down any floating onions.

5. 5

   Allow the jar to sit uncovered at room temperature for 30 minutes to cool and develop its signature bright pink color. Seal with a tight-fitting lid and refrigerate until ready to use.

Chef's Tips

• 💡Use a mandoline for perfectly thin and uniform onion ribbons that pickle quickly and evenly.
• 💡The onions are ready to enjoy after just 30 minutes, but the flavor becomes deeper and more vibrant after 2 to 3 hours in the refrigerator.
• 💡Store in an airtight glass container in the refrigerator for up to 3 weeks.
• 💡For a spicier kick, add half of a thinly sliced jalapeño or a pinch of crushed red pepper flakes to the jar before pouring the brine.