Quick Pickled Red Onions

Here we have Slow Cooker Seasoned Black Beans; 

Kale & Red Cabbage Slaw; 

Roasted Potatoes & Carrots with Spicy Paprika Rub

Recipe from Good Eatings

Husband-Tested in Alice’s Kitchen

1 (2-cup) Mason jar*

Just taking a few minutes to make a jar of delicious pickled onions (plus some hangout time in the fridge) will take your next humble salads or sandwiches to a whole other level. The eye-popping color will add a little zing to your plate too.

1 cup apple cider vinegar

2 teaspoons sea salt

2 teaspoons maple syrup or agave nectar

½ teaspoon whole black peppercorns

2 garlic cloves, thinly sliced

3-4 medium onions, sliced and separated into rings

Place the ingredients except the onions into a jar* and stir to dissolve the salt and to infuse the flavors.  Then add the onion rings, as much as will fit into the jar, pressing down to submerge the onions into the vinegar mixture.  Seal the jar with a tight fitting lid.  Shake the jar vigorously.  Refrigerate and enjoy the next day and for several weeks ahead.  Use the leftover vinegar for dressings and other sauces.

*Note:  I started out with two large onions, and ended up having to make up two jars, which was a good thing ;-)