Quick Pickled Onions

I try to have a jar of pickled onions in the fridge at all times. I like to add them on sandwiches or on top of rice bowls. In salads they are a good alternative to fresh onions.

Ingredients

• 2-3 red onions

• 1 cup vinegar (I use rice or apple cider vinegar)

• 1/2 cup water

• 1 tbsp salt

• 2 tbsp sugar

Optional Ingredients

• Bay leaf, peppercorns

Method

1. Peel, halve and cut the onions into thin slices and fill them into two clean medium-sized mason jars.

2. Heat and stir the remaining ingredients on medium heat until the salt and the sugar have dissolved.

3. Pour them over the onions. Make sure the brine covers the onions completely. Close the jars tightly.

4. Put into the fridge after the jars have completely cooled down.

5. Let steep for at least 24 hours.