Pickled Onions, Yucatan Style

 

1 Cup Red Wine Vinegar

1 Cup Sugar

1 Bay Leaf

1 T. Yellow Mustard Seeds

3 Garlic Cloves, Peeled and Thinly Sliced

1 tsp. Coarse Sea Salt

2 Medium Red Onions, Thinly Sliced into Rings

 

In a medium sized saucepan put all of the ingredients except the onions and bring to a boil. Reduce heat to low and simmer 10 minutes until the consistency is a little syrupy. Pour the hot mixture over the sliced onions. Cool completely to room temperature and place in a glass jar with a lid and refrigerate. Onions will keep, refrigerated, for at least a month.