==== Quick Pickled Red Onions ====

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{{tag> recipe side pickle}}
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Super easy fridge pickled red onions. Add a  nice tang to burritos, tacos, and anything else. Keeps for a long time in the fridge, but best eaten within two weeks. (This is usually not a problem)

=== Tools ===
   * Mandolin or knife and cutting board
   * Canning jar or seal-able glass container
   * Small sauce pan

=== Ingredients ===

   * Large red onion
   * 1 cup apple cider vinegar
   * 1 cup water
   * 1 tablespoon crushed garlic
   * 5-6 black peppercorns
   * 1 bay leaf
   * 1 teaspoon fresh or dried dill
   * 1/2 teaspoon mustard powder
   * 1 1/2 tablespoon white sugar

=== Instructions === 
  - Peel and split the red onion in half,  slice as thinly as you can using either a mandolin or knife and cutting board
  - Place the sliced onions in the canning jar
  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar.
  - If necessary, top up the jar with more water and vinegar. All the onion slices //must// be fully submerged.
  - Seal the jar and let it come to room temperature on the counter, then refrigerate.

=== Finishing ===
  * The onions are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge.
  * Consume within two weeks for optimal flavor.

=== Variants ===
Try shallots, carrots, daikon radish or cabbage slices

=== Sources ===
A whole bunch of cooking blogs