Pickled Red Onions

• 4 quart Red Onions
• 6 tbsp kosher salt
• 3 each bay leaf
• 3 cup granulated sugar
• 2 tsp whole black peppercorns
• 1 1/2 cup rice wine vinegar
• 2 cup distilled white vinagar
• 2 cup water
• 8 each whole garlic cloves

1. In a nice stock pot place all the ingredients except for the onions into the pot
2. Bring to a boil then shut it off and let it steap like tea for 15 min.
3. As you are waiting for the liquid to boil and steap for 15 min start preparing the red onions peal and cut thinly as we say as chefs julienne size
4. Place onions In a big enough container because it's going to cover the onions with the liquid
5. After the 15 min are up bring back to a boil and then once at a boil place your container in your clean sink and through a strainer strain your liquid into the onions
6. Place a dish of some type to help submerge the onions to keep under the liquid as best you can and let the liquid cook the onions once it has cooled off just through it in the fridge and when nice and cold it's ready

red onions, kosher salt, bay leaf, granulated sugar, black peppercorns, rice wine vinegar, white vinagar, water, garlic

Taken from cookpad.com/us/recipes/342978-pickled-red-onions (may not work)