Pickled Red Onion Top (Print Version)

# Ingredients:

01 - 1 teaspoon whole peppercorns (optional but brings nice depth)
02 - 1 large red onion, cut into thin rings around ⅛–½ inch wide
03 - ½ cup apple cider vinegar (the golden one)
04 - ½ cup plain water straight out of the tap
05 - ¼ cup distilled vinegar (the clear one)
06 - 1¼ teaspoons kosher salt (not table salt, please)
07 - 1½ tablespoons sugar (add a little extra for sweeter onions)
08 - A small peeled chunk of raw red beet (for a bold pink hue, completely optional)

# Instructions:

01 - Grab your red onion, peel it, and slice it into thin rings. Go for super thin (around ⅛ inch) if you want quick-pickled, sandwich-ready onions, or go a bit thicker (closer to ½ inch) for a good crunch. If precision is your thing, use a mandoline, though a sharp knife works just as well. Once sliced, transfer the onion into a clean jar with a snug lid, like a 1-pint mason jar. If you want extra vibrance, toss a small piece of peeled beet in there too!
02 - Pour the water into a small pot and set it over medium heat. Once it starts boiling, stir in your salt and sugar until they completely dissolve. Next, pour in the apple cider vinegar and the distilled vinegar. Let the whole thing gently simmer. No need for a vigorous boil—just enough heat to bring it together.
03 - After you’ve got a light simmer going, sprinkle in the whole peppercorns if you’re using them. Give the mixture a stir to spread the flavor, then take the pan off the heat. Let the liquid sit for about 2 minutes to cool down just slightly. It should still be pretty warm, just not scalding.
04 - Place your jar of onions in the sink or on a plate (just in case of spills). Carefully pour the warm liquid over the onions, making sure any peppercorns make it in too. Gently press the onions down with a spoon or fork to keep them under the liquid. If a few slices float up, no worries—just press them back down until they stay put.
05 - Screw the lid tightly onto the jar and leave it on the counter for about 30 minutes to an hour. As they sit, you’ll notice the onion rings transforming into a bright pink-purple color. The texture softens slightly but stays crisp enough for a good bite. After 30 minutes, they’re ready to munch, but waiting longer makes them taste even better!
06 - After the onions have sat and soaked up all that flavor, you can toss the jar into the fridge if you’re saving them for later. They’ll last a good 1–2 weeks in there, and the flavor will actually get bolder over the next few days. Grab them any time you need a zesty pop of color and flavor for tacos, salads, burgers, or even avocado toast!

# Notes:

01 - They’ll take on a stunning pink hue the longer they sit. The optional beet really takes the color to the next level.
02 - Wait a full day if you can; the flavor gets even richer as the onions soak up more of the pickling goodness.
03 - Want extra flavor? Try tossing in some garlic, jalapeños, or a sprig of fresh dill or cilantro.
04 - These are refrigerator pickles, not shelf-stable ones, so keep them chilled!

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