Quick-Pickled Red Onions

Photo by Mary Oswald

Photo by Mary Oswald

Yield: 1 quart

½ cup apple cider vinegar

1 cup warm water

1 tablespoon brown sugar

1½ teaspoons kosher salt

Pinch of red pepper flakes

1 medium red onion, thinly sliced

Combine vinegar, water, brown sugar, salt and pepper flakes in a medium bowl. Whisk together until sugar and salt are fully dissolved.

Place onion slices into a jar or bowl and pour vinegar mixture over until full. Let sit at room temperature for 1 hour, then cover jar or bowl and place in refrigerator for 24 hours. Store, covered, in the refrigerator for up to 1 week.

—Recipe developed for Edible Omaha by Julie Kolpin

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