Quick Pickled Red Onions

Red onions-turned-ribbons become purple-white bands of crunch to meet warm salt and sugar and water and vinegar. Specked with peppercorn dots and chili confetti and lemon twists, all left alone together to transform within their confines. They become fuchsia underneath-a watercolor world within a world-projecting its transformation through the glass. Waiting, in all its briny glory, for the moment you are ready.


Quick Pickled Red Onions
Makes one 8-10 oz jar

1/2 cup apple cider vinegar
1/4 cup warm water
1 1/2 tsp salt
1 tbsp sugar
1/2 red onion, thinly sliced on the mandoline
1/2 tsp peppercorns
zest of one lemon, peeled
pinch of chili flakes
In a bowl, stir together apple cider vinegar, warm water, salt, and sugar until completely dissolved. Arrange onion, peppercorns, lemon peel, and chili flakes in jar. Pour vinegar mixture over and replace lid. Let rest on counter at room temperature for one hour before refrigerating. Onions are good for two weeks.

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