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Liven up your salads and tacos with Pickled Red Onions! Fast to prepare and vibrant in color, these tangy delights offer a sweet-and-sour zing that elevates every dish they accompany. Quick-pickling at its finest!
Peel and thinly slice the red onion into rings or half-moons, depending on your preference.
In a medium-sized heatproof jar, add the sliced red onions.
In a mixing bowl, combine the hot water, apple cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved completely.
Pour the vinegar mixture over the onions in the jar, ensuring they are fully submerged.
For an added depth of flavor, add in the black peppercorns and bay leaf.
Seal the jar with a lid and let it sit at room temperature for about 30 minutes to allow the flavors to meld.
Once cooled, the pickled red onions can be stored in the refrigerator for up to two weeks.
Serve with your favorite salads, tacos, or sandwiches to add a delicious tangy crunch!
