Pickled Red Onions

A jar of pickled red onions adds a burst of color and tang to tacos, salads and grilled meats. They come together quickly and keep well in the fridge.

Ingredients

• 2 large red onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 bay leaf
• 5 whole peppercorns

Instructions

1. Pack sliced onions into a clean jar.
2. In a saucepan, bring vinegar, water, sugar, salt, bay leaf and peppercorns to a boil.
3. Pour hot brine over onions until submerged.
4. Let cool to room temperature, then cover and refrigerate.
5. Onions are ready after a few hours and will keep for several weeks.

Use these tangy onions on tacos, sandwiches or grain bowls for a zippy finish.