Quick Pickled Onions

I make these every week. They add the perfect punch of onion and acidity without the sharpness and lingering onion in your mouth. I put them with chicken schwarma, all BBQ, hamburgers, sandwiches, salads, wherever you want onion without the lingering effects. It is so simple, with minimal ingredients. Of course you can add any additional flavor you like (peppercorns, garlic, herbs). This is a perfect starter base.

Makes about 1 cup

1 medium red onion

boiling water

apple cider vinegar

salt

Boil about 1 -2 cups of water. Peel onion, slice very thin. If you have a mandolin, it’s the perfect tool for this. Place onion in small bowl, pour boiling water over and let sit 5 minutes. Strain, and add vinegar until almost covered, but not quite. Add a pinch of salt and let sit at least 30 minutes before using. If you want that bright red color, add a splash of grenadine. Will keep in the fridge 3-4 days in a air tight container.