Pickled Red Onions

I like onions but find them too strong when they are raw. I have seen people pour boiling water over them to soften the bite but I think this is the perfect method for a condiment for sandwiches, salads or meats. The recipe comes from The Sprouted Kitchen. The author is a successful blogger that turned into a cookbook author. Her book is beautiful and her husband takes all of the photos.

3/4 c. apple cider vinegar

2 t. sea salt

3 T. natural cane sugar

1 dried bay leaf

4 whole cloves

1 red onion, thinly sliced

Combine vinegar, salt, sugar, bay leaf and cloves in a saucepan and bring to a gentle boil over medium high until dissolved. Add the onion, stir and remove the pan from the heat. Let onions cool at room temperature or tranfer to a glass jar and refrigerate to speed  up the process.

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