Tangy onions add a beautiful hit of color and a bright zing.
1 1/2 cups white vinegar
1/3 cup sugar
1 bay leaf
4 whole peppercorns
1 large red onion, sliced into rings
Sat fat 0g
How to Make It
Bring the vinegar, sugar, bay leaf, peppercorns, and ½ teaspoon salt to a boil in a large pot. Add the onion and simmer until bright pink, 45 seconds to 1 minute. Remove from heat and let cool completely.
Serve at room temperature or refrigerate for up to 1 week.