Pickled Red Onions

Instructions

1. Prepare the onions
   Peel the red onions and slice them as thinly as possible. You can use a mandoline for even, thin slices. Place the sliced onions in a clean, heat-resistant jar or container.
2. Make the pickling liquid
   In a small saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, crushed garlic, bay leaf, red pepper flakes (if using), and dried oregano. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
3. Pour and steep
   Once the pickling liquid reaches a boil, carefully pour it over the sliced onions in the jar, making sure all the onions are submerged. If needed, use a spoon to press them down into the liquid. Allow the jar to cool to room temperature, uncovered.
4. Refrigerate and wait
   Once cooled to room temperature, cover the jar with a tight-fitting lid and refrigerate. For best results, allow the onions to pickle for at least 1 hour before serving, though they'll develop more flavor if left overnight. Pickled red onions will keep in the refrigerator for up to 2 weeks.
5. Serve and enjoy
   Use a clean fork to remove the pickled onions from the jar as needed. They make an excellent topping for tacos, sandwiches, salads, burgers, avocado toast, or any dish that could benefit from a bright, tangy crunch.