Pickled Red Onions

These pickled onions are super simple to make and taste so good on burgers, salads and whatever else you can imagine.

Above: Here's what they look like after a few days.

Above: Use a mandolin to make the slicing easier.

Above: Top up with vinegar.

You can use red or sweet onions for this.

Someone told me that if you add beet the colour will be more vibrant. I'll try next time!

Add a clove or two of peeled garlic along with about 10 black peppercorns to the bottom of a glass jar.

Fill the jar with thinly sliced onions.

In a medium pot, bring some vinegar to a boil with pink salt and sugar. For 2 cups of vinegar I used 1/2 teaspoon of each, but you can adjust to your liking.

Once it starts to boil remove from the heat and pour over the onions. If the jar isn't full just top it off with a little more vinegar. The amount of vinegar you need depends on the size of your jar.

Refrigerate for at least a day. Longer is better.

Put them on everything.