Easy Pickled Red Onions
Good on almost anything — tacos, sandwiches, salads, a bowl of soup. Ready in half an hour, better the next day.
Ingredients
- 2 small-to-medium red onions
- 1 cup water
- 1½ cups red wine vinegar
- ⅓ cup sugar
- 1 teaspoon salt
Instructions
Put the water, vinegar, sugar and salt in a saucepan over medium heat and stir until the sugar and salt dissolve, about 2 minutes.
Slice the onions thinly and pack them into a 4-cup mason jar.
Pour the hot brine over the onions, making sure they are fully submerged.
Leave to cool at room temperature, about an hour, then refrigerate.
Notes
Edible after 30 minutes in the fridge, but they are better after several hours and best the next day. They keep about two weeks refrigerated.