Pickled onions recipe

My friend Rhonda, who writes the blog If You Do Stuff, Stuff Gets Done, is a wonderful homemaker and cook. She recently shared this easy pickled onions recipe.

Pickled Onions

¾ cup apple cider vinegar
¼ cup water
1 tablespoon sugar 
Salt and black pepper to taste

(Optional: I added a few peppercorns, 1/4 tsp red peppers, and a couple of cloves)

Bring the vinegar, water, sugar, salt, and pepper to a boil, stirring until everything is well combined. Pour the hot mixture over thinly sliced onions.

I used half of a large red onion, sliced about 6 mm thick (roughly ¼ inch—my mandolin measures in metric). An empty pasta sauce jar was just the right size for storing them. I used apple cider vinegar, but you can substitute red wine vinegar, rice vinegar, white vinegar, or another variety if you prefer.

This was delicious! 

I let mine sit uncovered for about an hour, then put the lid on the jar and refrigerated it. Most recipes say they’ll keep in the refrigerator for 2–3 weeks.

Thanks, Rhonda, for sharing such a great recipe!