Fire Proof Quick Pickled Onions

Fireproof Salt & Seasoning

Yield: About 1 pint | Prep time: 10 minutes | Ready in: 30 minute

Ingredients

• 1 medium red onion, thinly sliced

• 1/2 cup white vinegar or apple cider vinegar

• 1/2 cup hot water

• 1 tablespoon sugar

• 1 teaspoon Fire salt

• Optional: 1 garlic clove, a few peppercorns, Five Alarm salt for more heat instead of Fire salt, or a bay leaf

Instructions

1. Pack the sliced onion into a clean heatproof jar.

2. In a measuring cup or bowl, stir together the vinegar, hot water, sugar, and salt until dissolved.

3. Pour the brine over the onions, making sure they are fully submerged.

4. Add any optional flavorings, then let the jar cool to room temperature.

5. Cover and refrigerate for at least 30 minutes before serving. The flavor gets even better after a few hours.

Storage: Store quick pickled onions in a sealed jar in the refrigerator for up to 2 weeks. These are refrigerator pickles, not shelf-stable canned pickles.

Serving Ideas: Use them on tacos, burgers, sandwiches, grain bowls, salads, nachos, eggs, avocado toast, or grilled meats.