Pickled Red Onions
Published January 1, 2016
Ingredients:
3/4 cup white vinegar
3 tablespoons sugar
Pinch of salt
4 black peppercorns
1 dried bay leaf
1 large red onion, peeled and sliced thin
Directions:
Heat vinegar, sugar, salt, peppercorns, and bay leaf in a small saucepan until boiling. Turn down heat and add onion slices. Simmer for 1 minute and remove pan from heat. Let onions cool down to room temperature in pan with liquid.
When cool, pour mixture into a lidded-jar or plastic container. Chill and store in refrigerator for 3-4 months.