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• Ingredients
• 1-2 red onion, thinly sliced
• 1 Tbsp. peppercorns (optional)
• 1 sprig fresh herb (optional)
• 1 cup water
• 1 cup white vinegar (or other)
• 4 tsp. sugar
• 2 tsp. salt

Place onion into a quart mason jar. Sprinkle in peppercorns and add sprig of fresh herb. Bring remaining ingredients to a boil and pour into the jar. Let stand until room temperature, then cover and place into refrigerator. Ready to use the next day, but improves over time.

NOTES: I used a sprig of fresh oregano in the jar because it is what I’m growing this summer. I like eating these onions over enchiladas and stew. So, so good!