Bay Leaf and Black Peppercorn Quick Pickled Red Onions
Tangy, spicy,and bright, these red pickles are a staple in our fridge, and I think they’llbe a staple in yours too! And if they’re not, it’s not for lack of me trying to persuade you.
Servings 8
Ingredients
- 1 small red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 4 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons agave syrup or granulated sugar
Instructions
- Pack the sliced onions into a jelly jar sized Mason jar. Reserve.
- Heat the vinegar, water, agave, bay leaves, and peppercorns in a small saucepan over medium heat.
- When the mixture simmers, reduce heat to low.
- Simmer for 10 minutes.
- Remove from heat and let cool for 10 minutes.
- Pour the mixture over the onions.
- Let cool completely, and cover.
- Refrigerate for up to 2 weeks.