Ive always loved pickled red onion, and I think they would pair nicely as a topping on a brisket sandwich. I added some banana peppers to the mix to give it a sliiight heat.
This is a really easy side dish to make, about 5 minutes of prep and 20 minutes of cook time.
- 1 red onion
- 3 banana peppers
- 1/2 cup red wine vinegar
- 3T of distilled white vinegar
- 1-1/2T salt
- 2tsp white sugar
Slice the onion and banana peppers, and mix everything into a saucepan. Heat at medium-high until it reaches a boil.
Once it reaches a boil, remove from the heat and set aside to let it steep for 20 minutes.
After 20 minutes, transfer the pickled onions to a glass jar and put in the refrigerator.
Notes: Maybe a tad too salty. The banana peppers add the perfect amount of kick. Try substituting apple cider vinegar instead of distilled white, perhaps.