Perfectly Pickled Red Onions
I always keep these on hand, as thwy are fabulous on salads, hot or cold sandwiches, pizzas, burgers and all by themselves!
2 cup of cider vinegar
2 cup of water, room temperature or cold
3 Tbsp brown sugar
1 tsp salt
1 tsp whole peppercorns
2 bay leaves
4 medium red onions, thinly sliced (food processor works well)
Bring a large pot full of water to a boil.
Combine the vinegar, 1 cup of water, sugar, salt, bay leaves in a medium sized bowl and stir until sugar dissolves. Add the peppercorns in an empty “tea bag” or stainless steel tea infuser.
Place onion slices in colander in sink and pour all boiling water over onions (will wilt a bit).
Drain well and transfer onions to bowl with marinade.
Cover and allow to marinate at room temp for 1 hour and then refrigerate.
I like to transfer the onions and marinade into canning jars, as they will keep in refrigerator for several weeks.
Recipe slightly adapted by The Nutrition Professor from Vegetable Dishes I Can’t Live Without by Mollie Katzen.