Ingredients:
- ¾ cup apple cider or white vinegar
- 2 teaspoons salt
- 3 tablespoons sugar
- 1 dried bay leaf
- 4 whole cloves
- 1 red onion, thinly sliced
Preparation:
In a small
saucepan, combine all except the onions. Bring to a gentle boil until the sugar
is dissolved. Add the onion, stir, and remove pan from heat. Cool, transfer to
a glass jar and refrigerate. Pickles onions will keep for about a week and are
great in salads, on hamburgers and tacos.
Recipe
courtesy of The Sprouted Kitchen, by Sara Forte.
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