Pickled Red Onions

These pickled red onions have become a very practical condiment for me. I’ve been using them in salads, on sandwiches/egg salad sandwiches in particular, fish tacos, on eggs, etc. They add a really nice dimension to different dishes and are easy to make and last a while in the fridge!

Pickled Red Onions

Ingredients

1 red onion
2 sprigs dill, optional
3/4 cup apple cider vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 cup hot water, not boiling

Instructions

Slice the red onions as thin as you can- I used a mandolin for this.

Stuff all of the red onion and dill sprigs into a mason jar or similar container- push ingredients down if need be.

In a small saucepan, add water, apple cider vinegar, honey and salt and heat until simmering over medium-high heat. Once simmering, pour mixture over the red onions/dill. Screw the lid on and give it a little shake until the onions are fully covered- you can use a spoon to push the onions down if they aren’t fully covered.

Let sit for about an hour and then store in the fridge.