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Pickled Red Onions

Kristina Navarro

Chef demonstration
Soups & Sides
All seasons


  • 1/2 large red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons honey
  • Generous pinch of salt
  • 1-2 sprigs fresh thyme (optional)


  1. In a small saucepan, combine vinegar, water, honey, and salt. Heat just until the honey and salt have dissolved completely.
  2. Place onions in a half pint Mason jar and add thyme, if using. Pour the vinegar mixture over the onions. Cover jar with a non-metal lid and shake jar to combine.
  3. Place onions in your refrigerator and let pickle for at least 4 hours before serving. Store in the refrigerator. Serve cold.

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