Pickled Red Onions

I love pickled red onions and never make them-this recipe is from a blog and is so simple. I had leftover vinegar mixture and made pickled carrots and jalapeños. Both are perfect garnishes for sandwiches or salads.

PICKLED RED ONIONS {QUICK AND EASY!}
yield: ABOUT 2 CUPS

Pickled Red Onions
1 large red onion
1 c. apple cider vinegar
1/2 c. red wine vinegar
1/4 c. sugar
1 tsp. kosher salt
1/8 tsp. ground allspice
pinch of red pepper flakes
DIRECTIONS:

Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8″ thick.

In a medium saucepan over medium to medium-high heat, bring the vinegars, sugar, and salt to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes. Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally. Pour into a glass container, cover tightly with a lid, and refrigerate until thoroughly chilled. I like to store the pickled onions in canning jars. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.

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