Pickled Red Onions


2 red onions
4 cloves garlic rough chop
2 tbspn of coarse salt
1/2 tbspn whole peppercorns
1/4 teaspoon mustard seeds
2/3 cups sugar
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup water

Divide peppercorns & mustard seeds and place even amounts in each jar/bowl. Add sliced onions to jar/bowls.

Bring vinegars, salt, sugar, and water to a boil. Divide in half and cover glass jars/bowls. Refrigerate. Lasts about two weeks in fridge.

Once cooled, they’re ready to eat.  So you can have them in time for your lunch.

Consider adding to your favorite green salads, sandwich, taco, or grilled flank steak.

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