PICKLED RED ONIONS — SAM THE COOKING GUY

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner. INGREDIENTS 1/2 cup apple cider vinegar 1 cup water 1   1/2 teaspoons Kosher salt 6-10 blac

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt

Step 2

Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well

Step 3

When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid

Step 4

Screw on the lid and when it’s cool, refrigerate

Step 5

They’ll start being good tomorrow, but great after 3 days or so days