Easy pickled red onions are a delicious way to take raw onions and make them into a tangy sweet topping to add to your sandwiches, salads, burgers, or tacos.
In a medium saucepan over medium heat combine the apple cider vinegar, salt, and sugar. Heat until the salt and sugar dissolve then remove from the heat.
Slice the red onions very thin using a chef's knife or mandoline. Put in a large bowl or jar.
Add the black peppercorns and sliced peppers to the bowl and toss.
Pour the hot vinegar mixture over the onion mixture. Allow to sit for 30-minutes prior to serving.
These can be kept in the refrigerator for up to three weeks. These can be frozen in portions in freezer bags for up to three months.
Notes
To give your easy pickled red onions a milder flavor they can be par-blanched before pickling. To do this bring two cups of water to boil then place the onions in a strainer in the sink. Pour the boiling water over the onions.You can also add a ¼-cup of water to make the vinegar a little milder. If super thin onions are not your thing then you can cut them thicker but this will double your marinating time.You can tweak the flavors by adding garlic cloves, more black peppercorns, hot red pepper flakes, and fresh herbs to give them a different flavor profile.