Pickled Onions
Bright, tangy refrigerator pickled onions sweetened with honey and flavored with whole spices.
Ingredients
- 1 medium red onions, thinly sliced
- ½ cup apple cider vinegar labeled 5% acidity
- ½ cup water
- 1 T honey or pure maple syrup
- ½ teaspoon pickling salt or kosher salt
- 1-3 T whole black peppercorns
Instructions
- Pack the thinly sliced onions into a clean 1-quart glass jar.
- Combine the vinegar, water, honey and salt in a small saucepan. Bring the full brine to a simmer, stirring until the honey and salt dissolve.
- Add the peppercorns and any optional whole spices to the jar.
- Carefully pour the warm brine over the onions. Press the onions beneath the liquid with a clean utensil. Add a glass fermentation weight if needed.
- Cover the jar, let it cool briefly and refrigerate.
- Wait at least 24 hours before serving. The flavor and color will deepen over the next few days. Keep refrigerated and use within 3 months.