These pickled red onions are little bites of tangy heaven. They are THE side to serve with your platter of BBQ and are a perfect compliment to pork, beef, sausage, or chicken.
Cut the onion into thin slices.
Heat the apple cider vinegar, brown sugar, and salt in a medium saucepan over medium heat. Cook until all ingredients have dissolved. Remove from heat and cool.
Add the sliced onions to a wide mouth mason jar. Pour the pickling juice over the onions until they are fully submerged in the liquid.
Tightly screw a lid on the jar. Refrigerate for at least 2 hours before serving.
Onions can be stored in a sealed jar in the refrigerator for up to 1 week.