Quick Pickled Onions with Pink Peppercorns
Ingredients:
• 1 medium red onion, thinly sliced
•1 1/4 cup white vinegar (or apple cider vinegar for a milder taste)
• ½ cup water
• 1 tablespoon granulated sweetener (or honey)
• 1 teaspoon salt
• ½ teaspoon black peppercorns (optional)
• 2 teaspoon pink peppercorns (adds a mild, slightly sweet spice)
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 small garlic clove, smashed (optional, for extra flavor)
Instructions:
1. Prepare the onions – Thinly slice the red onion and place it in a clean mason jar or heatproof container.
2. Make the brine – In a small saucepan, combine vinegar, water, sweetener, salt, black peppercorns, pink peppercorns, and any additional spices. Heat over medium heat, stirring until the sweetener and salt dissolve (about 2 minutes). Do not boil.
3. Pour and pickle – Remove the brine from heat and pour it over the onions, ensuring they are fully submerged.
4. Let it sit – Allow the onions to sit at room temperature for at least 30 minutes before using. For best flavor, refrigerate for at least 1 hour.
5. Store – Keep in the fridge for up to 2 weeks.
The pink peppercorns add a subtle floral note that makes this even more delicious!
Pickled onions go great on many things, from tacos, to bagels, salads, sandwiches, you name it!
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