Kris Dovbniak • Chef & Recipe Developer

When it comes to flavor boosts that pack a huge punch, these quick pickled onions are at the top of the list- not only do we go through a jar every week or two (the kids LOVE them, maybe even more than myself and my husband!), they come together super easy- and jazz up any meal! We love them on tacos, tostadas, greek chicken wraps, pork souvlaki, bowls, salads and more!

Quick Pickled Onions
Makes 2 cups

• 1 large red onion, sliced thin
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tbsp honey or sugar
• 1 tsp sea salt (increase if you want them more salty, less sweet)

1. Slice onion and pack into a wide-mouth mason jar
2. Heat vinegar, water, sweetener and salt to a low simmer, stir until dissolved
3. Cover onions with hot liquid, shake and let sit at least 30-45 minutes (I prefer at least 2+ hours).
4. Stores in fridge for up to 2 weeks (if they last that long!)

Quick Pickled Red Onions

• Author: Kristin Dovbniak

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Ingredients

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• 1 large red onion, sliced thin
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tbsp honey or sugar
• 1 tsp sea salt (increase if you want them more salty, less sweet)

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Instructions

1. Slice onion and pack into a wide-mouth mason jar
2. Heat vinegar, water, sweetener and salt to a low simmer, stir until dissolved
3. Cover onions with hot liquid, shake and let sit at least 30-45 minutes (I prefer at least 2+ hours). Stores in fridge for up to 2 weeks (if they last that long!)

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