I love pickled red onions on just about anything. They’re so delicious in salads, with just about any meat, heck, they’re even great on their own straight out of the jar. They’re a perfect way to add antioxidants to your diet and are sure to help improve your gut health. Either way, I hope you find yourself enjoying these sometime soon.
Pickled Red Onions
Ingredients
- 1 large red onion, core removed and madonline sliced thin
- 1 cup white vinegar
- 1/4 cup brown sugar
Prepare
- First, remove the core from the red onion and slice what is left in halves, thin, with a mandoline. Divide the red onions between two pickling jars.
- Bring a small sauce pot with the vinegar and brown sugar to a boil. Stir until all of the sugar has dissolved.
- Pour half of the vinegar mix into each of the jars with the red onions. Seal each jar tightly with it’s lid and place in the fridge for four hours or up to a month.
