Ingredients
Scale
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3 tablespoons hot honey
- 1 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Step 1: Slice the red onions thinly, using a mandoline or a sharp knife. Tightly pack the sliced onions into a clean, pint-sized glass jar. If using, sprinkle the red pepper flakes over the onions.
- Step 2: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Bring this mixture to a rolling boil over medium-high heat, stirring continuously until the salt and sugar are fully dissolved.
- Step 3: Remove the saucepan from the heat and immediately stir in the hot honey until it is completely incorporated into the brine mixture.
- Step 4: Carefully pour the hot brine over the sliced onions in the jar, ensuring the onions are completely submerged. Tap the jar gently on the counter to release any trapped air bubbles.
- Step 5: Allow the jar to sit uncovered at room temperature for 30 minutes. Once cooled slightly, seal the jar tightly and transfer the hot honey pickled red onions to the refrigerator.
- Step 6: The onions will be ready to eat after cooling for approximately 2 hours, but they achieve optimal pickled flavor after refrigerating for 24 hours.
Notes
- Store the airtight jar in the refrigerator for up to three weeks for optimal flavor and maintaining the desirable crisp texture.
- These quick pickles are best enjoyed cold straight from the fridge; reheating is unnecessary and will soften the onions.
- Try a spoonful over smoky shredded beef, hearty chili, or alongside rich cheese and crackers for a vibrant, acidic counterpoint.
- For the fastest and most uniform results, use a mandoline to achieve consistent, ultra-thin slices, which allows the hot brine to penetrate completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American