Step 1

Slice the onions into very thin rings or half moons using a knife or mandoline.

Step 2

Add the sliced onions to a mason jar (I used a large 750ml jar) with peppercorns and one bayleaf. Set aside.

Step 3

In a small saucepan, pour in the the vinegar, water, salt and agave and bring to a low simmer. As soon as you starts to see bubbles turn off the heat (Alternatively, place the ingredients in a glass bowl, stir to combine and warm in the microwave for 1-2 minutes. Allow to cool for 1 minute).

Step 4

Pour the vinegar mixture into the jar of onions. Gently press down on the onions with a spoon to make sure the onions are under the liquid. Screw on the lid.

Step 5

Place the pickled onions in the fridge and let marinade for at least 30 minutes before using. (I like to leave them overnight so they go super pink. The longer you leave them the more vibrant they will be).

Step 6

Serve these pickled onions as a topping for your favourite burgers, sandwiches, wraps, burritos and tacos.