In a small saucepan over low heat, add the malt vinegar, salt and Merkén, and bring to a boil. Add the sliced onion, cover with a lid and count to five, then turn off the heat. Let the onions steep for about 10 minutes, then stir and transfer them to a sealable pint jar, and let cool to room temperature. After about 30 minutes, they’ll turn a vibrant red and will be ready to use, or can be refrigerated for up to 3 weeks.
More Pickle Recipes:
Jolly Pumpkin La Roja Pickled Cherries
Malt Pickled Red Onions
Malt Vinegar Pickled Brown Mustard Seeds
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions