1 large red onion
1/3 cup water
1/3 cup Haxan Cranberry vinegar
1 1/2 tbsp sugar (you could also use honey or maple syrup)
1/2 tsp red pepper flakes flakes (optional)
1/2 tsp mustard seed
1 1/2 tsp fine salt
Directions: Slice the onion as thin as you can manage- if you have a mandoline, this is the time to use it. Combine the remaining ingredients in a small non-reactive sauce pan and bring to a bare simmer, stirring until sugar and salt dissolve. Add the onion slices and simmer for just 1 minute more. Allow to cool and pack into a mason jar, pushing down to ensure all the onion is covered by brine. Onions will be lightly pickled after an hour, and will continue to pickle as they sit. Store in the fridge; they should last up to a month.