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Bon Appétit

Quick Pickled Onions

Photography by Kimberley Hasselbrink
Image may contain Plate Food and Produce

Recipe information

  • Yield

    Makes about 1½ cup

Ingredients

1/2 cup cider vinegar
1 tablespoon honey
1 tsp kosher salt
1 tsp yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1 medium red onion, thinly sliced

Preparation

  1. Step 1

    Bring vinegar, honey, salt, mustard seeds, red pepper flakes, and bay leaves to a boil in a medium saucepan; add onions. Reduce heat and simmer 1 minute. Let cool.

    Step 2

    Do Ahead: Onion can be pickled 2 weeks ahead. Refrigerate tightly for up to 2 weeks. Cover and chill.

TagsCondimentPickleRed OnionOnionRoot VegetableVegetableSideGluten FreeDairy FreeVegetarianPickle & PreserveBon Appétit
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