Addictive Pickled Red Onions

Ingredients

• 3.5 red onions (3-4 onions, thinly sliced)
• 1.5 cup water
• 1.5 cup white vinegar (or vinegar of choice (apple cider or rice vinegar))
• 3 tbsp sugar
• 1 tbsp sea salt (referred to as ocean salt)
• 1 cinnamon stick (toasted)
• dried oregano (to taste)
• 1 jalapeño (sliced; optional for clean heat)

Steps

1. 1

   Thinly slice the red onions and place them into a clean glass jar or heat-proof container. If using jalapeños, slice them and add them to the jar as well.

2. 2

   Toast the cinnamon stick in a medium-lit dry pan until fragrant to release its oils and deepen the flavor.

3. 3

   In a medium saucepan, combine the water, vinegar, sugar, and salt.

4. 4

   Add the toasted cinnamon stick and dried oregano to the saucepan.

5. 5

   Bring the brine mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.

6. 6

   Pour the hot brine directly over the sliced onions in the jar, ensuring they are completely submerged.

7. 7

   Allow the mixture to cool to room temperature on the counter.

8. 8

   Once cooled, cover the jar and place it in the refrigerator for 2 to 4 hours before serving to allow the flavors to develop and the onions to turn bright pink.

Notes

For variations, try using apple cider vinegar for a fruitier tartness or rice vinegar for a milder acidity. You can also add sliced garlic cloves or peppercorns to the brine for extra layers of flavor. Store in the refrigerator for up to 2-3 weeks.

Nutrition per serving

• condiment
• pickled
• vegetarian
• vegan
• gluten-free
• side dish
• mexican
• topping