Quick Pickled Onions

Ingredients

Red onion

1 large, thinly sliced

Apple cider vinegar

1 cup

Water

1 cup

Granulated sugar

2 tablespoons

Salt

1 tablespoon

Whole black peppercorns

1 teaspoon (optional)

Bay leaf

1 (optional)

Garlic cloves

2, smashed (optional)

Instructions

1. Slice the red onion as thinly as possible using a sharp knife or mandoline for uniformity.
2. In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt. If desired, add whole black peppercorns, a bay leaf, and smashed garlic cloves for added flavor. Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
3. Once boiling, add the sliced onions to the pot, ensuring they are fully submerged in the liquid. Stir gently to coat the onions evenly.
4. Remove the saucepan from heat and let the onions cool in the pickling liquid for at least 30 minutes. For optimal flavor, transfer the onions and liquid to a jar or airtight container and allow them to cool completely before refrigerating for at least an hour.
5. Store the pickled onions in the fridge. They will develop more flavor as they marinate and will keep well for up to two weeks.