Pickled Spring Onions

In a medium saucepan, bring vinegar, water, sugar and salt to a boil. Take off heat and allow to cool.

While vinegar is cooling, put onions, thyme, fennel, coriander, black pepper and bay leaf in your clean jar. Set aside.

When the liquid has cooled to room temperature, pour it over the vegetables. You may have extra brine. You can save it for your next batch of pickles.

You can serve these pickles in about an hour, but they benefit from an overnight stay in the refrigerator, and they should keep about a month. Use them in place of onion slices on your next burger!