Pickled Red Onions
 
 
Serves: About 2 cups
Ingredients
  • 2 cups thinly sliced red onions
  • 2 cups water
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
Instructions
  1. In a small enamel-coated Dutch oven, bring all ingredients to a boil over medium-high heat. Cook for 1 minute; remove from heat, and let cool completely. Cover and refrigerate for up to 5 days.
Recipe by Southern Cast Iron at https://southerncastiron.com/cherry-cola-barbecue-pork/