Recipe: Pickled Red Onions

This is one of the simplest recipes in my arsenal, and yet it is one I am most asked for. Pickled red onions are a beautiful and tangy addition not only to taco night but excellent in sandwiches (particularly Cubans and Grilled Cheese), chopped up into egg salad, or mixed in a bitter green salad.

Ingredients:

1 1/2 cup white vinegar

1/3 cup white sugar

1/4 cup plum vinegar

1 bay leaf

1 tablespoon whole peppercorns

1/2 teaspoon Kosher Salt

1 large red onion, sliced into rings

(Optional 4 habaneros, with one small incision in each)

Directions:

1) Bring the white and plum vinegars, sugar, bay leaf, peppercorns, and salt to boil in a large pot. Stir to combine

2) Add onions and habaneros (If you want them spicy). Allow to simmer for 1 minute. Remove from heat. Allow to cool to room temperature

3) Serve! These will hold well refrigerated for up to one week