Spicy Pickled Red Onions
2 pounds red onions, peeled, halved and sliced into 1/8-inch thin slices
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 sprigs Organic Fresh Oregano
1 teaspoon red pepper flakes
1 cup Organic Red Wine Vinegar
1/2 cup water
1 lemon, peeled
Place all ingredients in medium saucepan, and stir to combine.
Heat mixture over medium heat, then simmer for 30 minutes.
Remove cooked onions, reserving for later, and continue simmering until liquid reduces by 2/3, then remove from heat and cool completely.
Place the cooled liquid in the refrigerator until completely cooled.
Combine the cooked onions with the cooled mixture, and store in the refrigerator for up to two weeks.
Serve cold or warmed atop your favorite grilled meats and vegetables.