Pickled Red Onions
1.5 cups sliced red onion
1 clove garlic
3 Tbsp white sugar
1/2 tsp peppercorns
1 cup apple cider vinegar
-Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
-In a small sauce pan, add the sugar, salt, and peppercorns, then add the vinegar and stir until the sugar and salt are dissolved. Bring mixture up to a boil over medium high heat for 2 minutes.
-Pour the vinegar mixture over the sliced onion and garlic, press the onions down so all the pieces are submerged, and cool to room temperature.
-Once onions have cooled transfer onions and all the brine to a lidded glass, ceramic, or plastic container for storage in the refrigerator.
-Can be stored in the refrigerator for 3-4 weeks.
Great on salads, sandwiches, soups, eggs, the possibilities are endless.