Ingredients

Instructions

  1. Prepare the Onion:

    • Use a mandolin slicer to thinly slice the red onion. Be cautious and use a guard to protect your hands.

  2. Prepare the Brine:

    • In a small bowl, combine the sugar and salt with half of the water (warmed). Stir until dissolved.
    • Mix in the white vinegar, apple cider vinegar, and the remaining cold water.

  3. Pickle the Onions:

    • Place the sliced onions in a clean, heat-safe jar.
    • Pour the cold brine over the onions, ensuring they are fully submerged. Use a spoon to gently press them down if needed.

  4. Refrigerate:

    • Seal the jar with a lid and refrigerate. The pickled onions will take about 12 hours to develop their full flavor, though they can be eaten after 1-2 hours.

Plating & Garnishing

  • Serving: Drape pink onion rings over tacos, sandwiches, or salads.
  • Finish: The vivid magenta color provides an instant visual lift to any plate.

Safety & Quality: Store the pickled onions in their brine to maintain their crunch via osmotic balance. They will last up to 2 weeks in the refrigerator.