Pickled Red Onions

• 2 whole Medium Red Onions, Thinly Sliced
• 3/4 cups Apple Cider Vinegar
• 1/2 cups Freshly Squeezed Orange Juice
• 1/4 cups Freshly Squeezed Lime Juice
• 3 Tablespoons Granulated Sugar Or Honey
• 3 cloves Garlic, Smashed/cracked
• 1 piece Ginger, About 1/2-inch, Thinly Sliced
• 6 whole Peppercorns
• 1-1/2 teaspoon Salt
• 1 pinch Red Pepper Flakes

1. 1. Blanch red onions in a saucepan of boiling water for 1 minute and drain in a colander.
2. 2. In a separate saucepan combine the vinegar, juices, sugar, garlic, fresh ginger, and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
3. 3. Add blanched, drained onions, to the vinegar mixture. Add enough water to barely cover the onions. Bring to a boil over high heat, simmer for 1 minute.
4. 4. Transfer the onions and brine to a glass jar. Allow to stand until cool to room-temperature and chill in refrigerator until ready to use, preferable several hours or overnight.

red onions, apple cider vinegar, freshly squeezed orange juice, ubc, sugar, garlic, ginger, salt, red pepper

Taken from tastykitchen.com/recipes/condiments/pickled-red-onions/ (may not work)