Pack the onions into a 1-pint mason jar or similar
heat-safe vessel. Place the jar in the sink, to
catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both
vinegars, honey, salt, and pepper flakes. Bring the
mixture to a gentle simmer over medium heat, then
carefully pour the mixture into the jar over the
onions.
Let the pickled onions cool to room temperature
(about 20 to 30 minutes), at which point they should
be sufficiently pickled for serving.
Cover and refrigerate leftover pickled onions for
later. Quick-pickled onions are best consumed within
three days, but they keep for 2 to 3 weeks in the
refrigerator.
Originally Submitted
7/18/2022
0 Out of 5 from
0 reviews
You can add this Pickled Onions recipe to your own private DesktopCookbook.
