Delicious Tangy Pickled Red Onions

Start by slicing your red onions thinly. For this process, I highly recommend using a mandoline slicer for uniformity and quicker preparation.

In a medium-sized saucepan, combine the apple cider vinegar, white sugar, and salt. Heat over medium heat, stirring consistently until the sugar and salt completely dissolve. This process usually takes about 5 minutes.

To the saucepan, add the sliced onions, garlic cloves, red pepper flakes, and mustard seeds. We use these spices to enhance the pickle's tanginess and also bring in some spice and texture.

Stir the mixture gently and allow it to simmer for about 5 minutes. The onions should become slightly wilted but not lose their crunchiness. Overcooking the onions can result in mushy pickles.

Using a slotted spoon, distribute the onion slices equally in the sterilized mason jars. Make sure to note you're using properly sterilized jars to avoid contamination and increase shelf-life.

Pour the remaining vinegar mixture over the onions in the jars, ensuring they're completely submerged.

Seal the jars tightly and allow them to cool at room temperature. This helps seal the jars properly, which will keep the pickles fresh for a longer period.

After cooling, the pickled onions can be stored in the refrigerator. They are best after a few days of pickling and can last up to a month.