Quick pickled onions

quick-pickled red onions MAKES ABOUT 2 CUPS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, combine the red wine vinegar, apple cider vinegar, honey, salt, red pepper flakes, and ¾ cup of water. Bring to a simmer over high heat and cook until the honey and salt have dissolved, about 1 minute. Remove the pan from the heat and add the onion, submerging it completely.

Step 2

Let sit for at least 20 minutes at room temperature. Store the onions and brine refrigerated in an airtight container for up to 1 month.