Quick Pickled Red Onions

• RO1 cup red onion · very thinly sliced
• WV1/2 cup white vinegar or white wine vinegar
• W1/2 cup water
• S3/4 tsp salt
• CS2 tbsp cane sugar · or honey/agave
• WS1 tbsp whole spices · such as black peppercorns, fennel, cumin, coriander, or mustard seeds
• GC1-2 garlic cloves · sliced
• BL1-2 bay leaves
• FDFresh or dried herbs · optional
• JSJalapeno slices · optional

Préparation

1. 1

   Thinly slice the red onion using a sharp knife or a mandolin.

2. 2

   Combine the vinegar, water, salt, sugar, and whole spices in a small pot on the stove and bring the mixture to a boil.

3. 3

   Add the sliced red onions to the pot and simmer for 30-60 seconds, stirring occasionally.

4. 4

   Remove the pot from the heat and allow the contents to cool completely.

5. 5

   Transfer the mixture into a clean mason jar and store in the refrigerator for up to 3 weeks.