Whole Food, Plant-Based Recipe Easy Onion Pickles

Ingredients

• 2-3 small red onions
  

• 1 quart water, boiling (for scalding)
  
• 2⁄3 cup water, cold (for rinsing)
  
• 2⁄3 cup rice wine vinegar
  
• 8-10 peppercorns (black or tricolor)
  
• 2 bay leaves
  
• 1 quart-sized glass canning jar

Instructions

1. Peel the onions and slice very thinly.
2. Separate the onion rings and put them into a colander.
3. Pour the boiling water out over the sliced onions. Rinse them under cold water and layer them into the canning jar.
4. Add vinegar, water, peppercorns, and bay leaves. Cover with a tight fitting lid and refrigerate for 1 hour before using. The onions will become pink as they sit in the vinegar mixture.

Chef's Notes