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Friday, July 15, 2016

Pickled Onions

2 medium red onions, sliced very thin
1 1/2 cup white vinegar
1/2 cup sugar
2 bay leaves
1/2 teaspoon garlic powder
1/4 teaspoon cumin seeds
Slice onions thin (I use a mandolin). Place sliced onions in a small pot filled halfway with water and bring to a boil for 2 minutes. Drain water and remove onions, placing them into a large mason jar.
In the same sauce pan used for boiling the water, add vinegar, sugar, garlic powder, bay leaves and cumin seeds. Bring to a boil, reduce heat to a simmer and cover for 5 minutes.
Bring liquid to a low-boil and carefully (!!!) pour hot vinegar on top of blanched onions inside the mason jar. Cover with a lid and let jar cool down to room temperature before putting it in the refrigerator for storage.

Pickled onions will keep for 6-7 weeks in the fridge.

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