These ruby jewels are sweet, sour smacks in the jowl, that wake up our palettes, and brighten the bite. They take but minutes to make, and they keep in the fridge for weeks. Add these to tacos, sandwiches, or any plate to add an acidic pop. They are versatility at its finest.
1 thinly sliced red onion
For the Pickling Brine:
3/4 cup white distilled vinegar
1/4 cup apple cider vinegar
2 cloves of garlic, smashed
1 tbs sugar
1 tsp salt
Slice the onion very thin, and place in a colander over the sink.
Boil a small saucepan full of water on the stove over high heat.
Add all the Pickling Brine ingredients into a clean mason jar. Close the lid, and shake well to incorporate. Set aside.
Once the water has boiled, slowly pour water over the onions to allow the pores to open up.
**Caution: the onions will be hot, but we want those open pores to soak up the pickling liquid!!
Immediately, with caution, add the onions to the mason jar. Shake the jar to move the liquid fully around the onions. Twist the lid on tight, securing it. Turn the jar upside down and place in fridge for at least an hour. Turn it back over, and store in fridge up to 2 weeks.