Pickled Onions

 I have come to LOVE pickled vegetables. When we go out to eat, if anything comes with pickled vegetables, that's my choice. I realized pretty quickly though that I could pickle my own veggies at home! Onions, are especially easy. Our family loves to use onions on sandwiches, in salads, burgers and grilled cheese creations. The process is easy: cut the onions, put them in the jar, make the brine and put the jar in the refrigerator. 

Pickled Onions

Ingredients:

Quart sized jar & lid

3-4 onions, peeled and sliced very thin (I had a mix of purple and white, so that's what I used)

Brine:

1 1/4 cup apple cider vinegar

1/2 cup water

1 tablespoon salt

3 tablespoons sugar

1 tsp red pepper flakes

1/2 tsp ground black pepper

Optional: 2 bay leaves, 1/2 tsp ground sumac

Directions:

1. Slice up your onions and pack them tightly in the jar. Tuck the two bay leaves, if you are using them, around the onions at the top of the jar.

2. Make your brine. Add the vinegar, water, salt and sugar to a saucepan and heat on medium heat. Stir the brine until the sugar and salt are disolved. Stir in the pepper flakes, black pepper and sumac if using.

3. Pour the hot brine over the onions in the jar. Let the jar sit for a minute, then give it a slight shake to release andy hidden bubbles, then top off the brine to cover the onions completely. 

4. Let the jar cool completely on the counter, then store it in the refrigerator. Let the onions sit for at least 24 hours. They can sit in the refrigerator for a few weeks.