-------> use as little or as much as you like!
Peel the onion, then slice it with a knife or mandoline. Slice it thin for a delicate bite. Or slice it thicker, for a toothsome crunch!
Whisk vinegars, sugar, and salt in a saucepan over medium-high heat until sugar & salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add onion slices to pan & let cool.
Transfer onions and pickling brine to a glass jar or bowl. Refrigerate. They'll be ready to eat in a couple hours, but even better (more pickled!) the next day.
- tacos & nachos - salads - sandwiches & wraps - burgers & hotdogs - eggs - avocado toast - rice bowls
Use pickled red onions to garnish your favorite eats: