Ingredients
Scale
- 1 medium red onion, sliced into 1/8” half moons
- 1 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1/2 cup granulated sugar
- 2 tsp mustard seed
- 1/2 tsp red pepper flakes
- 1/8 tsp allspice
- 1/8 tsp ground cloves (or 2 whole cloves)
- 1/8 tsp ground turmeric
Instructions
- In a medium saucepan over medium-high heat, bring the apple cider vinegar, red wine vinegar and granulated sugar to a boil, whisking to dissolve the sugar.
- Remove from heat
- Stir in the mustard seed, red pepper flakes, allspice, cloves and turmeric.
- Add the sliced onions and stir gently to coat.
- Cool to room temperature, then transfer to a 1 pint (16 oz) mason jar or other food-safe, airtight container that can handle acidic foods.
- Ready to eat when chilled thoroughly. Store in the refrigerator for up to 3 weeks.*
Notes
*Refrigerator pickled red onions, which are quick-pickled in vinegar and stored in the fridge without a full canning process, should ideally be consumed within three weeks for optimal flavor and texture. However, they may still be safe to eat for up to 1-2 months, as long as they’ve been kept refrigerated and there’s no signs of spoilage such as a foul smell, change in texture, or mold.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stove
- Diet: Vegan
