Pickled Onions: Your sandwiches and salads will be that much better with them.
Ingredients
3 large onions, sliced thinly
2 cups white vinegar
½ cup water
3 tablespoons sugar
Few pinches kosher salt
Dried bay leaves
Few Dried Peppers
Black Peppercorns
Instructions
In a medium pot combine the ingredients from the vinegar to the peppercorns and the bring the mixture to a simmer. Add the onions and bring back to a simmer and cook for 2 - 3 minutes. Remove from heat, transfer the onions to mason jars and pour the hot brine over them to cover. Leave to cool, cover the jars and refrigerate for several hours or a day. The pickled onions will keep for a few weeks.
Notes
This recipe will be enough to fill three mason jars with brine left over.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/08/pickled-onions/