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Quick Pickled Red Onion
- 1 large red onion, thinly sliced
- ½ cup water
- ½ cup apple cider vinegar
- 1 jalapeno pepper, minced
- 1½ Tbsp maple syrup , optional
- 1 tsp sea salt
- Place the sliced onions into a large mason jar or other glass storage container with a tight fitting lid.
- Combine the water, vinegar, jalapeno pepper, maple syrup, and sea salt in a small saucepan. Bring the mixture to a boil over high heat, then pour it into the jar over the onions.
- Let the pickled onions cool to room temperature , about 30 minutes.
- Store refrigerated for up to 1 week.
