These vibrant, zesty pickled red onions are an eye-catching addition to any meal, adding a bold punch of flavor. They’re simple to make and come together with just a few ingredients!
The best part? You can reuse the brine several times (they disappear quickly at our house, so frequent restocking is a must!).
Ingredients (for a 16 oz jar):
1/2 cup Mindfully Made Wild Fire Cider
1 cup water
1 tablespoon salt
2 tablespoons honey
8 limes (juiced)
2 medium red onions (thinly sliced)
1/8 - 1/4 habanero pepper (thinly sliced, adjust for spice level)
Directions:
Make the Brine: In a large measuring cup, juice the limes, then add the Wild Fire Cider, salt, honey, and water. Stir well to combine. Set aside.
Prep the Onions and Pepper: Thinly slice the red onions and place them in your 16 oz jar. Deseed and slice the habanero pepper, adding it to the jar as well.
Add the Brine: Carefully strain or pour the prepared brine into the jar, covering the onions and pepper completely. Seal with an airtight lid and pop in the fridge!
Pickling Time: The onions will start to absorb flavor after just one hour, but for a stronger, tangy bite, let them sit overnight. They’re fantastic with tacos, salads, grain bowls or as a topping on your favorite protein!
Tip: The brine stays fresh for several weeks, so when you’ve finished off the first batch, just add more red onions and pepper to keep the flavor going!
