Sort ingredients
smogzinn
QR Code
Listen
Pdf
Slice off the top and bottom of your onion, cut in half and peel back skin and top layer. Slice thin, about ⅛ inch, if you have a mandoline might be easier and more uniform.
Over medium heat, in a medium saucepan, add the following: apple cider vinegar, red wine vinegar, sugar, salt and stir or whisk bringing to boil. Once sugar is dissolved, remove pot from heat and stir in allspice and red pepper flakes.
Add sliced red onions carefully to the pot of hot vinegar and stir gently to combine. Allow to come to room temperature, stirring occasionally. Once cooled; spoon onions and pour liquid into a large jar or storage container.
Refrigerate until chilled, ready in about 24 hours, but the flavors will enhance with time. Keep pickled red onions in refrigerator, use within about a month.
Need more information? Scan this image to go back to the post and rate and comment!