Bittersweet Quick Pickled Red Onions

Bright, crisp, and useful on almost everything.

Keep a jar in the refrigerator for tacos, grain bowls, sandwiches, beans, salads, eggs, and roasted vegetables.

Makes one small jar

Ingredients

• 1 medium red onion
• 1/2 cup Pome Bittersweet Apple Cider Vinegar, minimum 5% acidity
• 1/2 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher or pickling salt

Method

1. Wash and sanitize a heat-safe glass jar.
2. Peel the onion and slice it very thinly. Pack the slices into the jar.
3. Combine the Pome, water, sugar, and salt in a small saucepan. Bring just to a simmer, stirring until the sugar and salt dissolve.
4. Pour the hot brine over the onions until they are submerged.
5. Allow the jar to cool, cover, and refrigerate.
6. Let the onions pickle for several hours before serving. They are even better the following day.

This is a refrigerator pickle. Keep it refrigerated. It is not intended for shelf-stable canning.