AwShit Pickled Onions

Looking for the perfect zing to add to your burgers or barbecue? Then try these quick and easy pickled onions! They taste great and are so much less boring than showing up to the cookout with a crusty bottle of ketchup.


* 1 medium red onion, very thinly sliced
* 1/2 cup water
* 1/4 cup distilled white vinegar
* 1/4 cup apple cider vinegar or additional white vinegar
* 1 1/2 Tbsp maple syrup or honey
* 1 tsp fine sea salt
* 3/4 tsp Aw Shit


Preheat the oven to 350

1. Pack the onions into a 1-pint mason jar or similar heat-safe container. Place the jar in the sink because you will be pouring hot liquid later.
2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and AwShit. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Tip: Like it extra spicy? Try adding some thinly-sliced jalapeƱo!