Red Onions

• 1 large red onion, sliced
• 1 bay leaf
• ½ tsp. whole bl

Peel onion and slice into ¼-inch slices. Pack jar with ingredients, adding the peppercorns and garlic at the bottom and tucking the bay leaf on the side without breaking it. Pour the brine over the onions until they are completely submerged. Leave 1½ inches of headspace for the weight, brine, and room for the ferment to bubble.

Use a weight to hold the onions underneath the brine. Cover