Pickled Red Onions
  • 3 medium red onions thinly sliced using a mandoline

  • 1 T pickling spice

  • 1 C apple cider vinegar

  • 1/2 cup water

  • 1 T kosher salt

  • 1/2 C sugar

  • 1 bay leaf

Add all ingredients except onions to small sauce pan. Allow brine to come to a boil; remove pan from heat. Place onions in quart sized canning jar. Pour brine over onions. Secure lid on jar and chill for at least 1 hour. Pickled red onions keep well in the fridge for up to two weeks.