Quick Pickled Red Onions

Prep Time
5 min
one 12 ounce jar
Quick Pickled Red Onions

These tangy sons of bitches add a crunch to any salad, sandwich, or try em in a taco. Plus the pink makes even the most basic dishes look elevated as hell. Easy, tasty, instagrammable. 

1/2 cup water
1/2 cup rice vinegar or white wine vinegar
1/2 cup apple cider vinegar
1 teaspoon sea salt
pinch of sugar
1 medium red onion, thinly sliced in circles

Place the water, vinegars, salt, and sugar in a small saucepan and bring it to a boil on the stove. Stack all the sliced onions in a 12 ounce glass jar, one that's ok with taking some heat and has a lid. Once the vinegar is rolling, turn off the heat and pour it over the onions, making sure they're all covered. Let it cool on the counter for a couple minutes then toss on the lid and stick it in the fridge. Serve after 30 minutes or let them hang out in there until they're all the way chilled.

Eat within 2 weeks.

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