Quick Pickled Red Onions

Ingredients

• 2 small red onions

• 2 cups white vinegar

• 2 cups water

• ⅓ cup cane sugar

• 2 tablespoons sea salt

Instructions

1. Peel and slice the red onions very thinly. Place the slices in a heat-safe glass jar or bowl.

2. In a small saucepan, combine the white vinegar, water, cane sugar, and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved.

3. Carefully pour the hot brine over the sliced onions, making sure they’re completely submerged.

4. Let the mixture cool to room temperature for about 30 minutes.

5. Once cooled, cover and refrigerate for at least 1 hour before using. For best flavor, let them sit 12–24 hours.

Storage: Keep refrigerated for up to 2–3 weeks in a sealed jar.