Pickled Red Onions

Ingredients

• 2 medium red onions, peeled
• 3 cups vinegar (white or cider)
• 1 cup water
• 2 teaspoons fine sea salt
• 2 teaspoons granulated sugar
• Pinch of crushed red pepper

Directions

Pickled red onions are a snap to make and add a little pizazz to tacos and other Mexican foods, as well as roasted vegetables, avocado toast and grilled meats. It's a great item to have on hand and my refrigerator is rarely without a jar.

1. Using a food processor, mandolin or knife, slice onions 1/8 to ¼-inch thick. Set aside
2. In a large saucepan over medium-heat, bring vinegar, water, salt, sugar, and crushed red pepper to a boil. Let cool.
3. Divide onions and vinegar mixture between vacuum seal bags. Stand bags up on counter vertically to eliminate air bubbles. If necessary, rest bags in an open kitchen drawer to keep them upright. Pulse to remove air without liquid entering the vacuum chamber. Seal.
4. Refrigerate up to 3 months.

Test Kitchen Tip:  To use canning jars, divide onions and vinegar mixture between 4-5 8 oz. jars. Cover with lids. Refrigerate up to 3 months.  You can also store the pickles that you've made in the vac seal bags in jars after opening.