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)

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

• 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

1. Peel and split the red onion in half, slice as thinly as you can using either a mandolin or knife and cutting board
2. Place the sliced onions in the canning jar
3. 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.
4. If necessary, top up the jar with more water and vinegar. All the onion slices must be fully submerged.
5. Seal the jar and let it come to room temperature on the counter, then refrigerate.

• 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.

Try shallots, carrots, daikon radish or cabbage slices

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