Perfect Quick Pickled Onions

I’ve made a dozen version of quick pickled onions. These are the perfect mix between sharp, and tart, and mellow. Also, they’re a snap to make, and go with everything from barbecue to a mezza platter.

Ingredients:

• 1 baseball sized red onion

• the juice of 1 lemon (about 2-3Tbs)

• 1 tsp white wine vinegar

• 1 tsp Diamond Crystal Kosher salt

Cut the top and tail from the onion. Peel, and slice very thinly. Place into a medium bowl. Add lemon juice, vinegar, and salt. Massage the sliced onion with the salt and liquid for 30-60 seconds until the pink color just begins to bleed from the onion. Set aside for 15-30 minutes, stirring occasionally to make sure as much onion is bathed in the liquid as possible.

Enjoy!

(Will stay good in the fridge in a mason jar for up to 2 weeks)

P.S. - A healthy pinch of sumac, black pepper, or other spice to compliment your dish if you’d like!