Quick Pickled Onions

Name: Quick Pickled Onions
Yield: Makes about 1½ cup
Ingredients: 1/2 cup cider vinegar; 1 tablespoon honey; 1 tsp kosher salt; 1 tsp yellow mustard seeds; 1/2 teaspoon crushed red pepper flakes; 1 bay leaf; 1 medium red onion, thinly sliced

Photography by Kimberley Hasselbrink

December 28, 2013

Image may contain Plate Food and Produce

Recipe information

Yield
Makes about 1½ cup

Ingredients

1/2 cup cider vinegar

1 tablespoon honey

1 tsp kosher salt

1 tsp yellow mustard seeds

1/2 teaspoon crushed red pepper flakes

1 bay leaf

1 medium red onion, thinly sliced

Preparation

Step 1
Bring vinegar, honey, salt, mustard seeds, red pepper flakes, and bay leaves to a boil in a medium saucepan; add onions. Reduce heat and simmer 1 minute. Let cool.
Step 2
Do Ahead: Onion can be pickled 2 weeks ahead. Refrigerate tightly for up to 2 weeks. Cover and chill.

TagsCondiment Pickle Red Onion Onion Root Vegetable Vegetable Side Gluten Free Dairy Free Vegetarian Pickle & Preserve Bon Appétit

Recipe notes

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