Quick Pickled Red Onions

1. 1

   Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.

2. 2

   Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.

3. 3

   When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.

4. 4

   Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.

5. 5

   When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.

6. 6

   They will keep, chilled, for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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