Quick pickled onions

Recipe:

2 red onions

2 cups white vinegar

2 cups water

1/3rd cup sugar (any sugar)

2 tablespoons kosher salt

1  teaspoon black peppercorn

1  teaspoon garlic powder - or 2 garlic cloves smashed

1  teaspoon chili flakes

Feel free to add any non-salt seasoning to your mix for other flavors.

The instructions:

1. Slice the onion after peeling the skin. Use a mandolin with caution or use a knife and aim for similar cuts
2. Combine everything except onions into a pot and bring to a slow boil
3. While waiting for the vinegar to boil, boil some water. Once the water is boiling, pour over the onions in a bowl and let them soak. Once a minute passes, drain the water and continue waiting for the vinegar mix to boil.
4. After you soak the onions for 1 minute, transfer them to a clean mason jar.
5. Immediately turn off the heat once the vinegar is boiling. Carefully add it to your mason jar with the onions. Fill the jar with the liquid and make sure the peppercorns and flakes go into the jar. Leave 1/4 inch of space in the jar and seal with the lid.
6. Let the jar sit until it reaches room temperature on the counter. Afterward, let it sit in the fridge for 24 hours. After 24 hours, shake the jar and enjoy.

Note, use a clean utensil for taking out any of your pickled onions. Avoid adding removed onions back into the jar to avoid any contamination.

These pickled onions taste good with so many things. Vinegar added to a dish will elevate it to another level.