Sweet and Tangy Pickled Onions

Yield: 2 cups


  • 2 medium red onions thinlysliced
  • 1/2 cup apple cider vinegar
  • 1 cup warm water
  • 1 tablespoon sugar
  • teaspoons kosher salt
  • 1/2 cup of grated fresh red beets


  • 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.