Sweet and Tangy Pickled Onions
Yield: 2 cups
Ingredients
- 2 medium red onions thinlysliced
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 1/2 cup of grated fresh red beets
Instructions
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt are fully dissolved.
- Place onion and beets in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a couple weeks stored in the refrigerator.
