— Cynthia Dudak

So yeah, my pickled, uh, onion recipe is actually one, I think it's actually the one that's on Ruby. I think I filmed that one. Um, and it's basically, you know, slicing red onions very thin. Um, and then taking just, you know, probably like 10 peppercorns. I'm talking about using like one of the smaller jar jars. It's not a quart jar, it's one of the smaller kind of jelly jars is typically what I do with those. So I'll put in, um, the black peppercorns, maybe like 12 of them. I'll put in a clove of garlic and smash it before putting it into the jar. And then I will do probably about the liquid will be about half and half water versus, uh, uh, water versus vinegar. And then probably put about a tablespoon of salt into it, maybe a little bit less than a tablespoon. Um, and I typically will just put the water vinegar and salt into a pan, bring it up to a boil, and as soon as it brings it to a boil, I'll pour it over the onions and, um, over the black or over the onions and then seal the top of the jar. Um, shake it up a little bit to make sure that, uh, the peppercorns and everything kind of goes around. Sometimes I might add dill to that, but it's pretty rare that I would, um, but then shake that up and let it sit for at least probably a day and put it in the fridge afterward as well too. Um, but that's, it's super simple. It's like there's no exact ingredient, you know, amounts to them. Um, but it works really well for me and I use it all the time. In fact, I just made them the other day for tacos, so they're fantastic.