Pickled Onions

This month I will be featuring 10 recipes featuring herbs and/or spices.  So here is an easy recipe that is great in a salad, mixed in with stir fry or a Mexican dish, such as fajitas-picked onions.  I used a mixture of red and yellow (fresh from the farmer’s market) but it’s up to you if you want to stick with one kind. Keeps in the fridge for up to four weeks, so you can pull it out anytime you need some onions for a dish.

 

1 cup red wine or white wine vinegar

1/4 cup sugar

3 oz thawed OJ concentrate

1 bay leaf

1 tsp oregano

pinch of salt (more if you like it salty)

2 T olive oil

4 med or 2 large onions cut into slivered slices

 

Combine all ingredients but onions and whisk until sugar dissolves

Bring a pot of water to boil, adding the onions and letting them cook for 3-5 minutes, then drain.  Add to vinegar mixture and let sit at room temp anywhere from 6-24 hours depending on how quickly you need them.  Stir, place in food safe container and refrigerate.  Use when needed.