How To Make Pickled Red Bright Tangy QuickPickled Onions

Name: How To Make Pickled Red Bright Tangy QuickPickled Onions
Ingredients: 2 large red onions, peeled and thinly sliced (about 12–14 oz / 340–400 g total); 1 cup (240 ml) distilled white vinegar or apple cider vinegar; 1 cup (240 ml) water; 2 tablespoons (25 g) granulated sugar (or 2 tbsp honey/maple syrup); 1 1/2 teaspoons kosher salt (or 1 tsp fine table salt) (≈ 9 g kosher salt); 1 teaspoon whole black peppercorns (5–7 g); 1 bay leaf; 1 garlic clove, smashed (optional); 1/4 teaspoon red pepper flakes (optional); Optional add-ins (use any combination): 1/2 teaspoon coriander seeds; Optional add-ins (use any combination): 1/2 teaspoon mustard seeds; Optional add-ins (use any combination): 1 strip citrus zest (lime or orange); Optional add-ins (use any combination): 1 small sliced jalapeño or 1/2 fresh chile

food55.com

How To Make Pickled Red onions at home quickpickled bright and crisp cebollas encurtidas ready in 30 minutes for tacos salads and sandwiches

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Ingredients

2 large red onions, peeled and thinly sliced (about 12–14 oz / 340–400 g total)
1 cup (240 ml) distilled white vinegar or apple cider vinegar
1 cup (240 ml) water
2 tablespoons (25 g) granulated sugar (or 2 tbsp honey/maple syrup)
1 1/2 teaspoons kosher salt (or 1 tsp fine table salt) (≈ 9 g kosher salt)
1 teaspoon whole black peppercorns (5–7 g)
1 bay leaf
1 garlic clove, smashed (optional)
1/4 teaspoon red pepper flakes (optional)
Optional add-ins (use any combination): 1/2 teaspoon coriander seeds
Optional add-ins (use any combination): 1/2 teaspoon mustard seeds
Optional add-ins (use any combination): 1 strip citrus zest (lime or orange)
Optional add-ins (use any combination): 1 small sliced jalapeño or 1/2 fresh chile