Quick Pickled Red Onions

These are a little tangy, a little sweet, and totally addictive. They’re the easiest way to brighten up salads, grain bowls, tacos, or honestly just eat straight from the jar. A simple way to sneak in more veggies AND support digestion. Win-win.

Ingredients:

- 1 red onion, thinly sliced

- ½ cup apple cider vinegar

- ½ cup filtered water

- 1 tbsp honey (or more to taste)

- 1 tsp sea salt

- Optional: ½ tsp mustard seeds or peppercorns for extra flavor

Instructions:

1. Pack the thinly sliced onions into a jar.

2. In a small saucepan, combine the vinegar, water, honey, and salt. Warm over low heat just until the honey and salt dissolve — no need to boil.

3. Pour the warm brine over the onions until they’re fully covered.

4. Let cool to room temp, then seal the jar and store in the fridge. They’re ready in about 1 hour, but taste best after a day or two. Will keep for up to 2 weeks in the fridge (if they last that long).