These homemade pickled onions, a recipe from the author's husband, are touted as the best, perfect for avocado toast, tacos, burgers, salads, and more. They are tangy, slightly sweet, and crunchy.
Slice your red onion VERY thinly using a mandolin, food processor, or knife. Add the apple cider vinegar, sugar, salt + water to a small pot and bring to a light simmer. Do NOT boil. Add your onions to a glass jar and press them down as much as possible. Pour the warm vinegar mixture over the onions, making sure they’re completely submerged. Let cool to room temperature, then cover and refrigerate overnight or at least 6–8 hours.
