Pickled red onions
Ingredients
- 1 red onion
- ⅓ cup vinegar
- ⅔ cup water
- ¼ tsp fine salt
- ¼ tsp sugar
- 10-15 pepper corns
- 2 bay leaves
Instructions
- Peel the onion and cut it into thin, long slices.
- In a small jar, mix the vinegar, water, salt and sugar.
- Add the onion, pepper corns and bay leaves to the jar and close it.
- Shake the jar well to mix the ingredients. Open the lid and make sure that the onion is entirely covered with brine. If necessary, push it down a bit.
- Put the jar in the fridge (make sure it is closed firmly) and let it sit. Preferably, it should rest at least one day, but it can be used after 4-5 hours.
Notes
- Feel free to play with the ratio of water and vinegar. This recipe is to the milder side, so if you prefer a bit more sour pickles, add more vinegar.
- You can add some thin slices of bell peppers, carrots, or cucumber.