easy pickled onions

No recipe is more requested than this pickled onion recipe. It’s been embedded in my turkey chili recipe for months and I felt it deserved its own page! I make these every few weeks and put them on anything and everything! They’re delicious on breakfast bowls, wraps, with Indian food, on a salad, I’ve even put them on nachos with some ricotta cheese as a snack. They’re so easy and get better as they sit. They keep for about a week or so, but trust me, they’ll be gone before that. 

Ingredients

• 2 cups water

• 2 tbsp red wine vinegar (I also use Apple Cider Vinegar from time to time)

• 2 tsp black peppercorn

• 2 bay leaf

• 2 tsp sugar

• 2 tsp salt

• 1 red onion thinly sliced

Method

• Boil all ingredients, but the onion, and reduce to a simmer. Add the onions ensuring they’re completely submerged and take off the heat. 

• After 15 minutes, using tongs, transfer the onions to a mason jar. Pour the liquid until the onions are just submerged.