Quick Pickled Onions

• 1 medium Red onion, sliced
• 6 pearl onions
• 3 cups Water
• 2 cups Distilled vinegar
• 1/4 cup Cane sugar
• 1/2 tsp. Himalayan salt
• 1/2 tsp. Mustard seeds
• 1/2 tsp. Rainbow peppercorns

1. Slice the red onion to your desired thickness and separate the layers. Add the sliced red onion and pearl onions to a glass jar and set aside.
2. In a pot, combine the water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.
3. Add the mustard seeds and peppercorns to the jar with the onions.
4. Carefully pour the hot brine into the jar, covering the onions completely. Allow to cool to room temperature.
5. Seal and refrigerate for 24 to 48 hours before enjoying.

Enjoy!