Quick Pickled Onions

These quick pickled onions are an easy recipe that takes only 10 minutes to prep - the hardest part is waiting for them to cool! The perfect blend of savory and sweet, these onions will add a burst of flavor and pop of color to any dish. We like to enjoy these with Circe's Garden Seasonal Salad Mix, Tre-Fin Smoked Coho Salmon, and dill from Fawcett Creek Farm!

From Marketplace:

• 1/2 Red onion (Josi Farms)

• 2 tbsp Honey (Bare Moon Farm)

• Handful of stems of your favorite herb - we recommend parsley, rosemary, or thyme (Mountains to Rivers Ranch or Fawcett Creek Farm)

Other Ingredients:

• 1/2 cup distilled white vinegar

• 1/2 cup red wine vinegar or apple cider vinegar

• 1 cup water

• 1 tsp salt

• 1 tbsp mustard seeds

• 1 bay leaf

Steps:

1. Rinse your herbs and pack a handful of stems into the bottom of a heat-safe glass jar. Add the bay leaf and mustard seeds. Slice the red onion and pack into the jar.

2. Add the vinegar, water, salt, and honey to a pot and bring to a simmer. Remove from heat once the salt and honey have dissolved completely.

3. Pour the brine into the jar, and make sure the liquid completely covers the onions. You may need to push the onions down further into the jar with a spoon.

4. Let cool to room temperature before serving, about 1 hour. The onions will continue to absorb the flavor overnight in the refrigerator. Keep up to three weeks in the fridge.