DIRECTIONS

1. Thinly slice the red onions and place them in a large clean jar or airtight container.
2. In a bowl or measuring cup, combine the apple cider vinegar, warm water, sugar, and kosher salt. Stir until the sugar and salt are completely dissolved.
3. Add the optional garlic, black peppercorns, red pepper flakes, or fresh oregano to the jar with the onions.
4. Pour the vinegar mixture over the sliced onions, pressing them down gently so they are fully submerged in the pickling brine.
5. Let the onions sit at room temperature for about 30 minutes. They are ready to enjoy at this point, but the flavor will become even more developed after a few hours in the refrigerator.
6. Cover the jar and refrigerate. Store the homemade pickled red onions submerged in the brine for up to 2 weeks.

SERVING TIP

Use these quick pickled red onions as an easy topping for tacos, burgers, pulled pork, sandwiches, salads, avocado toast, grain bowls, grilled chicken, steak, or other savory dishes. Their bright, tangy flavor is especially delicious with rich foods that benefit from a little acidity and crunch.