Recipe information
Yield
Makes about 1½ cup
Ingredients
1/2 cup cider vinegar
1 tablespoon honey
1 tsp kosher salt
1 tsp yellow mustard seeds
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1 medium red onion, thinly sliced
Preparation
Step 1
Bring vinegar, honey, salt, mustard seeds, red pepper flakes, and bay leaves to a boil in a medium saucepan; add onions. Reduce heat and simmer 1 minute. Let cool.
Step 2
Do Ahead: Onion can be pickled 2 weeks ahead. Refrigerate tightly for up to 2 weeks. Cover and chill.
