Quick Pickled Red Onions
Salads & Side Dishes
large red onion
cider vinegar or white wine vinegar
kosher salt (Use a little less if using table salt.)
Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
Add water. Let mixture cool.
Add red onions to a jar along with optional flavorings. (I used a 1-liter size jar, which is a little over two pints.)
Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate.
Onions will keep in fridge for two weeks.