Pickled Red Onions

We LOVE pickled red onions - you can use them on EVERYTHING! Sandwiches, with smoked fish on toast points, along with cheese and olives on an appetizer platter. The possibilities are endless and the taste is addictive. We like to use bay leaf, juniper berries, and a touch of red pepper with ours. Several red onions, sliced thin 1.5 cups vinegar (we use apple cider) 1/2 a cup of sugar 2 garlic cloves, chopped roughly 1/2 teaspoon red pepper 4-5 juniper berries 2 bay leaves Boil vinegar together with sugar, garlic, and spices. Reduce heat and simmer while blanching red onions in boiling water in a separate pot. Drain onions and add to vinegar mixture. Let cool, place in covered, glass container and store in refrigerator for up to two weeks. Yum!