Pickled red onions

Want to elevate your tacos? Or make a spicy watermelon salad (we have a recipe for that!)? Make a batch of pickled red onions and it will last in your fridge for 1 month! Feel free to swap some of the vinegar with water if you want them a bit less sour.

Ingredients (makes 1 quart jar)

• 1 large red onion

• 1&1/2 cups of vinegar

• 2 Tbsp of salt

• 1/3 cup of sugar

• 1 Tbsp of whole black peppercorns

• 4 garlic cloves

Kitchen Tools

• 1 quart jar

• Wax paper

• Small pot

Instructions

1. Slice onion into thin pieces and place into the jar. Set aside.

2. In a small pot over medium heat, add all the other ingredients.

3. Heat and stir until dissolved.

4. Pour contents of pot into the jar with the onions. Make sure all the solids are submerged in liquid.

5. Cut out a small square of wax paper, enough to cover the opening of the jar. The wax paper will prevent the metal ring from corroding from the salt.

6. Seal with the lid and metal ring and place in the fridge for at least 24 hours.

7. The next day, you'll have beautiful hot pink pickled onions ready to eat!