When I first had these onions at a Mexican restaurant with my burrito many years ago, I thought the heavens had parted to give me a treat I couldn't get enough of. My taste buds start dancing like they do with pickles and kimchi.

Then I found out how easy and cheap it was to make. And how pretty they are. And that they last forever in the fridge. I usually don't seal and pickle these because they go fast in my home, but with the mason jars, you have the option.

Quick Pickled Red Onions

Ingredients
About 3 Quarts or 12 cups

3 large red onions
6 Garlic cloves
3 cups rice vinegar
1 Tablespoon brown sugar
1 Tablespoon salt
1 teaspoon cinnamon (or two cinnamon sticks)
1 teaspoon whole peppercorn
1 teaspoon gochugaru (Korean red pepper flakes)
10 cloves
3 Bay leaves
3-5 cups of water

Steps
1. Cut the onions in half, from the root end to the top. Cut off the ends and peel off the top tough layer. Slice the onion halves into 1/4" pieces. Thinly slice each garlic clove, lengthwise.

2. On low heat in a small pot, toast the cinnamon, peppercorns, red pepper flakes and cloves for about 2-4 minutes. You'll start to really smell their flavors and the color will slightly change to a darker tone. Carefully add the vinegar and whisk in the brown sugar and salt. Once the sugar and salt have dissolved, turn off the heat.

3. Add the raw onions to the mason jars, leaving about a 1/4" from the top. Place the bay leaves and sliced garlic in the mason jars.

4. Using a ladle, pour in the brine filling the mason jar halfway. Fill the other half with water up to the bottom of the brim of the jar. Twist on the lids and gently shake the jar to mix the marinade. Let stand at least 1 hour before serving. Can be made about 2 weeks in advance. Keep refrigerated.