Pickled Red Onions
Though I love the little zing onions add to a sandwich or a burger, often I don’t add them because either I don’t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 minutes to make, then they are ready in your refrigerator any time you need to add a little kick to your dish. They are excellent on burgers or grilled chicken sandwiches.
Ingredients
- 1 cup water
- 1 cup red wine vinegar
- 20 organic black peppercorns (or 15 organic whole cloves)
- 1 red onion, sliced thinly (use a mandolin if you have one).
- 2 organic bay leaves
- 1 Tablespoon agave nectar
Directions
- Bring the water, vinegar, agave and salt to a simmer.
- Place sliced onions, bay leaves and peppercorn in a clean mason jar.
- Pour the hot vinegar mixture over onions. Cap mason jar, shake well, and let cool. Store in the fridge overnight.
- Serve on sandwiches, burgers, or as a colorful garnish. Keeps 2-3 weeks, but they never last that long.