Quick Pickled Red Onions

Ingredients:

• 1 large red onion, thinly sliced

• ½ cup white vinegar

• ½ cup apple cider vinegar

• 1–1½ cups hot water

• 2 garlic cloves, smashed

• 1–2 tsp smoked sea salt (to taste)

• 1 tbsp honey

• 1 tsp whole peppercorns

• ½ tsp red chili flakes (adjust to heat preference)

• Fresh dill (optional)

Instructions:

Prep the onions:

Thinly slice the red onion and add it to a clean jar.

Build the brine:

Add garlic, smoked sea salt, honey, peppercorns, chili flakes, and dill (if using) directly into the jar.

Add liquids:

Pour in the white vinegar and apple cider vinegar until the jar is about halfway full.

Top with hot water:

Carefully pour hot water over the mixture until the onions are fully submerged.

Mix it up:

Seal the jar and give it a good shake to dissolve the honey and salt.

Cool down:

Let the jar sit at room temperature until cooled.

Refrigerate:

Transfer to the fridge and let sit overnight before using.

Storage:

• Keep refrigerated for up to 2 weeks

Notes:

• Want it brighter? Add a squeeze of lemon before serving.

These get better after 24–48 hours.