Pickled Red Onion
Pickled red onions are a great addition to tacos, sandwiches, or topping a cream cheese smeared bagel. I add a couple slices of red radishes to help keep the red bright (plus they are delicious pickled too) longer.
Ingredients
- 1 red onion, thinly sliced
- a few thin slices of red radish
- 1/2 cups apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1/8 teaspoons Lite salt
- ½ teaspoon red chile flakes
- 1 teaspoon black peppercorns
- 1 whole clove
- 1 small bay leaf
What you need
A mandoline (or the slicer on a food processor) and a jar. The onions keep for weeks.
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Preparation
Thinly slice the onion and radish with a mandolin or slicer on a food processor.
Place the vinegar, water, sugar, salt, chile flakes, peppercorns, cloves, and bay leaf in a small pot over low heat. Bring to a boil, and then turn off the heat.
Pour the brine into the jar over the sliced onion, leaving at least ½ inch at the top. Seal the jar, and let come to room temperature. Refrigerate at least overnight before serving. The pickles will keep for up to 8 weeks.