Preparation

1. In a small saucepan combine the water, vinegar, salt, pepper, sugar and bay leaf. Bring this brine to a boil, stirring to dissolve the salt and sugar.
2. Meanwhile, cut the onions in half lengthwise. Peel and slice the onions vertically into thin strips. Pack the slices into a quart-size, heat-proof jar (such as a mason jar - or 2 smaller jars).
3. Once the brine solution has come to a boil - remove from heat and pour over the sliced onions in the jar(s) - allow to cool to room temperature on the kitchen counter. Once cool, cover and store in the fridge for up to 4 weeks. They will be ready to eat once they are slightly tender and have turned bright pink which is in about an hour, but up to overnight. To make them spicy- add some sliced jalapeños or red pepper flakes. Aslo - feel free to add other herbs such as oregano or rosemary.
4. These are delicious on sandwiches, in wraps or tacos, in salads, on grilled chicken or fish..be creative and enjoy!