Description
Turn ordinary red onions into a zingy, sweet-hot condiment that livens up tacos, salads, sandwiches — or anything that needs a pop of color and flavor.
Ingredients
Scale
- 1 large red onion, sliced paper-thin
- 1 cup apple-cider vinegar
- 1/2 cup honey
- 1 tsp crushed red-pepper flakes (adjust to taste)
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
Instructions
- In a small saucepan, whisk together the apple-cider vinegar, honey, red-pepper flakes, salt, and black pepper.
- Warm the brine over medium heat just until it starts to steam and small bubbles form around the edge — don’t let it roar. Stir so the honey fully dissolves.
- Pack the onion slices into a clean glass jar or heatproof container, pressing them down to make room.
- Pour the hot brine over the onions so they’re fully covered. Use a spoon to press the slices under the liquid if needed.
- Let the jar cool on the counter until it reaches room temperature, then close with a lid and chill in the refrigerator.
- For best flavor, wait at least 24 hours before using. They’ll keep developing flavor the longer they sit.
Notes
- Keeps well: Stored in the fridge, these pickled onions stay good for up to 2 weeks.
- Tame the heat: Cut the red-pepper flakes by half for a milder result, or add extra for serious kick.
- Quick use: Need them ASAP? They’re usable after a few hours, but the flavor deepens overnight.
- Serving ideas: Spoon them over grilled meats, smashed avocado, grain bowls, or pizza for instant brightness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 7g
- Sodium: 100mg
- Carbohydrates: 8g