Quick Zippy Pickled Red Onions

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

Instructions

1. 1

   Tightly pack the thinly sliced red onions into a clean 16-ounce heatproof glass jar along with the smashed garlic clove, black peppercorns, crushed red pepper flakes, and bay leaf.

2. 2

   In a small saucepan, combine the apple cider vinegar, water, fresh lime juice, sugar, and sea salt.

3. 3

   Heat the brine mixture over medium heat, stirring occasionally, just until the sugar and salt have completely dissolved and the liquid begins to gently simmer (about 2 to 3 minutes).

4. 4

   Carefully pour the hot pickling brine over the onions in the jar, pressing down lightly with a spoon to ensure all the onion ribbons are fully submerged.

5. 5

   Allow the jar to sit uncovered at room temperature for 25 to 30 minutes. The onions will soften slightly and quickly turn a bright, translucent magenta-pink.

6. 6

   Seal with a tight-fitting lid and transfer to the refrigerator to chill before serving on tacos, burgers, bowls, or salads.

Chef's Tips

• 💡Use a mandoline slicer to achieve paper-thin, uniform ribbons that pickle and soften evenly.
• 💡For a slightly sweeter pickled onion, increase the sugar to 2 tablespoons, or swap it for mild honey or agave nectar.
• 💡These pickled red onions can be stored in the refrigerator in an airtight glass container for up to 3 weeks.