Pickled Red Onions
Serves: 2 cups
  • 2 cups thinly sliced red onion
  • 2 cups water
  • 1 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  1. In a small nonreactive saucepan, bring onion, 2 cups water, vinegar, sugar, and salt 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 Paula Deen Magazine at https://www.pauladeenmagazine.com/cherry-cola-barbecue-pork-recipe/