Austrian Pickled Red Onions
Traditionally served with rye bread and a paprika cheese spread these Austrian pickled onions make a great topping for burgers, sandwiches or even fish tacos. 45
apple cider vinegar
peeled, halved and thinly sliced
In a medium sized pot, add the sugar, water, vinegar, peppercorns, salt, allspice berries, garlic and bay leaf. Bring to a boil over high heat.
Once boiling add the onions and bring back to the boil.
Cover and remove from heat.
Transfer to a glass bowl, jar or measuring cup and cover with cling film.
Let stand at room temperature for 24 hours before serving. Refrigerate for up to two weeks.