Spicy Pickled Onions
Spicy pickled onions are the perfect topping to add a pop of beautiful color as well as a crisp hot and tangy topping for salads, sandwiches, rice bowls, and much more!
Ingredients
- 1 Red Onion sliced thinly
- 1 Serrano Pepper sliced
- 2 Garlic Cloves
- 3/4 Cup Apple Cider Vinegar
- 3/4 Cup Water
- 1 Tbsp Sugar
- 2 tsp Kosher Salt or sea salt
Instructions
- Peel and thinly slice the onion, then place it into a pint sized mason jar with the sliced pepper and garlic cloves.
- Add the apple cider vinegar, water, sugar, and salt to a small pan, and bring it to a boil over medium-high heat, stirring occasionally.
- Once the brine is boiling and the sugar and salt have dissolved. Remove pan from heat and cool for five minutes.
- Pour the brine over the onions. Set aside to cool.
- Once the onions have cooled completely, place lid on the jar and refrigerate for at least 30 minutes before eating.
Notes
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- Though the onions are ready in thirty minutes, the longer they sit the more pickled they will taste. It's best if you can leave them pickling for several hours before eating if not overnight.
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- To make regular, non-spicy pickled onions, omit the serrano pepper.