Pickled Red Onions

This is quick and very easy. Tastes great on top of sandwiches, meatless meatloaf, burgers, wraps and in pitas. Very versatile

Ingredients:

1/2 cup Apple Cider Vinegar

2 Tablespoons Agave Nectar

1/2 teaspoon black peppercorns
6 whole Allspice-I used powdered

1 small clove garlic- peeled

1 small Bay Leaf

1 large red onion-halved and thinly sliced-about 2 cups

Directions:

Bring vinegar, 1/2 cup water Agave Nectar, peppercorns allspice and garlic to a boil in a saucepan. Add onion slices and return to a boil. Remove from heat, and transfer to a quart glass jar. Cover with a cloth and let cool at room temperature for 24 hours before serving. Will keep up to 2 weeks in the refrigerator.

Enjoy!!