Sort ingredients
noassumedname
QR Code
Listen
Pdf
Cut the onions from the bottom all the way back up to the root and slice them as thin as possible.
Separate the onion slices and put them in a container like a mason jar or glass jar.
In a pot, bring 2 cups of red wine vinegar, 1 cup of plain water, 1-2 bay leaves, fresh garlic, peppercorns, and 1-2 tablespoons of sugar to a boil.
Immediately pour the brine over the onions, filling the container to the top.
Cover the container with cheesecloth or a paper towel and refrigerate for a couple of hours or overnight.
The pickled onions can last in the fridge for about 2 weeks.