Great and easy recipe for pickled red onions, very versatile recipe, that can be eaten alone or as a side dish.
I also added carrots for a dash of color.
3 medium red onions sliced 1/8 inch
1 carrot thinly slice
1 cup vinegar
2 T sugar
1 t salt
1 t peppercorns
3 bay leaves
1/4 cup lime juice
6 lime slices 1/8 inch cut in half
1 cup of water
Slice onions, carrot and lime, divide evenly in 3 jars already clean and hot. Combine vinegar, sugar, salt, peppercorns, bay leaves, and lime juice, in a pot and cook for 5 minutes. Pour the hot liquid over the already fill jars, cover and let it rest for 20 to 30 minutes. Refrigerate and eat before 2 weeks.
Here served over wild Salmon tails and bellies.