Quick Pickled Red Onions

Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make! 

We like using honey for a natural sweetener instead of sugar - you really need the sweetness to stand up to the vinegar. And of course, you need fresh high quality pickling spice to impart a real depth of flavor -- you will notice the difference. These pickled red onions were flavor bombs.

INGREDIENTS:

• 1 medium red onion, very thinly sliced
• 1/2 Cup of water
• 1/4 Cup Distilled white vinegar
• 1/4 Cup Apple Cider Vinegar
• 1 1/2 Tablespoons of local raw honey
• 1 1/2 teaspoons salt
• 1 teaspoon SKORDO Pickling Spice

PREPARATION:

1. Remove red onion peelings and slice thinly.
2. Pack onions in a heat safe vessel. Place in sink to avoid any hot liquid splashes.
3. In a small sauce pan, combine water, both vinegars, honey, salt, and pickling spice.
4. Bring mixture to a gentle simmer over medium heat, stirring until combined.
5. Gently pour hot mixture over onions in jar. Press down onions with a small spoon to remove air bubbles in jar.
6. Place lid on jar.
7. Let the onions cool to room temperature, about 20-30 minutes. 
8. Once cooled, onions are ready to serve.
9. May keep sealed and refrigerated for up to 2 weeks.