Ingredients
- 1 large red onion, very thinly sliced (a mandolin slicer works great for this)
- ½ cup organic apple cider vinegar
- 2 tsp. organic cane sugar
- 1 cup very warm water
- 1¼ tsp. salt
- 10–12 whole peppercorns, optional
Instructions
- Slice onions as thin as possible and place in a shallow bowl or quart-sized mason jar. Set aside.
- In a measuring cup, combine warm water, apple cider vinegar, sugar, salt, and peppercorns (if using). Stir until salt and sugar dissolve.
- Pour liquid over sliced onions and stir to combine. Press onions down so that they’re completely covered with liquid.
- Cover bowl with a clean towel or loosely place lid on jar. Allow onions to rest on the counter at room temperature for 1 hour before serving or transferring to the fridge for longer storage. Will keep in the fridge in a tightly covered container for up to 3 weeks (jars like this are ideal for storing and serving from) and will intensify in flavor and color.
Note: This is a refrigerator-type pickle and not intended for canning.
Notes
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Nutrition
- Serving Size: ¼ cup
- Calories: 13
- Sugar: 3g
- Sodium: 291mg
- Fat: 0g
- Carbohydrates: 3g
- Protein: 0g
