Pickled red onions

Ingredients

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• ⅓ cup sugar
• 2 Tablespoons sea salt
• 2 garlic cloves
• 1 teaspoon mixed peppercorns

Instructions

Using a mandoline, slice the onions very thinly. Evenly distribute the sliced onions among three 10-ounce jars, then add the garlic and peppercorns to each jar.

In a medium saucepan set over medium heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt have completely dissolved, about 1 minute.

Remove from the heat and allow the mixture to cool slightly before pouring it over the onions.

Let the jars sit at room temperature until cooled, then transfer them to the refrigerator. The onions are ready to enjoy once they have turned a vibrant pink color and softened. This usually takes about 1 hour for very thin slices or overnight for thicker slices.

Store refrigerated for up to 2