Quick Pickled Red Onions

By Chef B. Boukim

Prep: 10 min · Cook: 5 min · Total: 30 min · Serves 12

Ingredients

• 2 large Red onions, thinly sliced
• 1 cup Apple cider vinegar
• 1 cup Water
• 2 tbsp White sugar
• 1 tbsp Kosher salt
• 1 tsp Whole black peppercorns
• 2 Garlic cloves, smashed
• 1 small Fresh jalapeno, sliced (optional)
• 1/2 tsp Dried oregano

Instructions

1. Pack the thinly sliced red onions into a clean glass jar. Add the garlic, peppercorns, jalapeno, and oregano.
2. In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until dissolved.
3. Pour the hot brine over the onions, making sure all are submerged. Press down with a spoon if needed.
4. Let sit at room temperature for 20-30 minutes, then seal with a lid.
5. Refrigerate for at least 1 hour before serving. The onions will turn bright pink.