Pickled Red Onions

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Ingredients:

• ​2 med. red onions, slice about 1/8" thick
• 1/4 cup sugar
• 1/2 tsp. NHHS Ground Cardamon
• 1 cup apple cider vinegar
• 1/2 tsp. NHHS Sea Salt
• 1 NHHS Bay Leaf​
• ​​2 cups distilled water
• 1/4 cup NHHS Yellow Mustard Seed
• 2 whole chilis
• 1 Tbl. NHHS Whole Allspice
• 1 Tbls. NHHS Turmeric
• 1 NHHS Cinnamon Stick

​Directions:
Slice both onions into half-moon size pieces. 

Combine all remaining ingredients into a large sauce pan.

Bring mixture to a boil and then carefully add the onions.

Submerge the onions and lower heat to low.  Let simmer for 5 minutes and then remove from heat.

Let onions stand for an hour until at room temperature.  Then transfer onions, spices, and liquid to mason jars.

Cover and chill at least one day and up to one week.

Serving suggestions: Appetizer plate; alongside sandwich;, top your burgers.

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