Ingredients
1medium red onion,very thinly sliced
½cupwater
¼cupwhite vinegar,distilled
¼cupapple cider vinegar,or additional white vinegar
1½tbspmaple syrup,or honey
1½tspfine sea salt
¼tspred pepper flakes,optional, for heat
Preparation
Pack the onions into a 1-pint mason jar or a similar heat-safe vessel.
Place the jar in the sink to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both kinds of vinegar, maple syrup, salt, and pepper flakes.
Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar.
Let the pickled onions cool to room temperature for about 20 to 30 minutes, at which point they should be sufficiently pickled for serving.
Cover and refrigerate the leftover pickled onions for later.
