Contributed by Jay Ducote
Pickled Red Onions
- In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
- Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
- Serve with Red Beans and Rice Balls and BBQ Aioli.