15 Minute Pickled Red Onions

This is the quintessential tangy hot pink topping/condiment that you will use over and over. It will stay good in your refrigerator for 3 weeks just waiting to top the perfect entree, appetizer or cheese platter.

Use it to top Tacos, Ceviche, Salads, Roast Meats, Charcuterie Platters or basically almost anything. It’s pretty and adds a sweet and sour zing to just about anything.

Ingredients:

1 Large Jar to store in the refrigerator

1 cup water

3 Heaping Tbs of sugar

1/2 tsp salt

6 whole allspice berries

3 bay leaf

6 whole peppercorns

1 cup apple cider vinegar

1 very large red onion or 2 medium red onions sliced very thin

Directions:

Bring all the ingredients except the onions to a simmer in a small saucepan. Remove from the heat. Wait 15 minutes.

Place your onion slices in a large canning jar or any other container with a lid that you wish. Pour the semi-cooled pickling liquid and all of the spices over the onions. If the onions are too high and the liquid does not cover them, then invert your container after 5 minutes, then place upright again. The onions will condense in their space so that all of them can be marinated. Place in refrigerator for an hour or so. Best used cold.