These pickled red onions are delicious on top of salads or along side many dishes. We enjoy making them spicy, but you do not need to add the red pepper flakes if you prefer not to add the spice.
No special culinary equipment is needed to pickle these red onions.
1 Red Onion, sliced into about ⅛-th inch slices
¼ cup of White Vinegar
¼ cup of Cider Vinegar
½ cup of Water
2 tablespoons of Honey
2 teaspoons of Salt
1 teaspoon of Red Pepper Flakes (optional)
In a saucepan, heat all the ingredients except the onions over a medium heat and stir them together. Heat them for about 3 minutes stirring periodically to make sure the salt is dissolved, and the honey has been well integrated. Remove the liquid from the heat and let it cool slightly for about 5 minutes. Put the sliced onions into a bowl or a 1-pint jar. Carefully pour the liquid over the onions. Do not put a lid on the onions but leave them on a countertop to come to room temperature. Once the onions are at room temperature, cover the bowl with plastic wrap, or put the lid on the jar, and store the pickled red onions in the refrigerator. They will last in the refrigerator for 7-10 days.
These pickled red onions are great in a salad. We recently served a few slices alongside a Quiche with Seafood (and you can read that recipe by clicking on that recipe title); the wonderful sweet, sour, and spicey flavor of these pickled red onions provided a delicious and complimentary flavor alongside the richness of the seafood in the quiche.