These are handy to have in the refrigerator to use in sandwiches and salads or in tacos with my Mexican Slow-Cooker Carnitas.
Ingredients
For the pickled red onions
- 2 red onions
- 1 litre boiling water
For the honey marinade
- ½ cup apple cider vinegar
- ½ cup water
- 3 tablespoons honey
- 1 teaspoon black peppercorns
- ½ teaspoon salt
Method
For the pickled red onions
- Peel the onions then slice thinly using a sharp knife or mandolin.
- Transfer to a medium bowl and cover with the boiling water. Leave for 10 minutes.
- Drain in a colander.
- To make the Honey Marinade, mix all the ingredients in a medium saucepan and warm through until the honey is incorporated.
- Add the onions to the Honey Marinade and leave for 10 minutes.
- Transfer the onions and marinade to a jar with a tight-fitting lid.
- Keep in the refrigerator.