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Pickled Onions

Pickled Onions: Your sandwiches and salads will be that much better with them.
Author Lemons & Anchovies

Ingredients

  • 3 large onions sliced thinly
  • 2 cups white vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • Few pinches kosher salt
  • Dried bay leaves
  • Few Dried Peppers
  • Black Peppercorns

Instructions

  1. 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.

Recipe Notes

This recipe will be enough to fill three mason jars with brine left over.