Pickled Onions

🥘 Ingredients

• freshly boiled water 1 cup
• medium red onion 1
• red pepper flakes or a milder chili flake, optional 0.25-0.5 tsp
• organic cane sugar 1 tbsp
• kosher salt 2 tsp
• apple cider vinegar and/or distilled white vinegar 0.33 cup

1. 1

   Prepare: freshly boiled water , medium red onion , red pepper flakes or a milder chili flake, optional , organic cane sugar , kosher salt , apple cider vinegar and/or distilled white vinegar .
2. 2

   Bring some water to a boil.
3. 3

   Slice the onion in half from top to root. Then slice from pole to pole, as thinly as possible (video instructions here). Or use a mandoline, which is quickest.
4. 4

   To a 16-ounce (500 mL) or larger jar, add the onions and chili flakes (if using), packing in as tightly as you can without smushing. Allow ½ to 1 inch (1.5 to 2.5 cm) of space at the top of the jar.
5. 5

   In a heatproof glass or jar, mix together the boiled water, sugar, and salt. Whisk until dissolved. Stir in the vinegar. Pour the hot brine over the onions. If there isn’t enough brine to cover the onions, add a few more splashes of vinegar and shake to combine.
6. 6

   Gently tap the jar against the counter a few times to prevent any air bubbles.
7. 7

   Let the jar come to room temp, then seal and label the jar. Refrigerate for at least 4 hours before using or, better yet, overnight. They’ll last for 2 to 3 weeks in the fridge.