Pickled Red Onions

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

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.