Quick Pickled Red Onions

Quick Pickled Red Onions

Ingredients
  

  • 1 large red onion
  • 1 cup rice wine vinegar or red wine vinegar

Instructions
 

  • Peel off the outer onion skin; cut the top off and turn onion over with cut side down; discard root end.
  • Make vertical slices down the middle.
  • Using a knife, turn onion half onto larger sliced side and make downward, thin slices to both halves.
  • Pack slices into a jar or container that can be sealed.
  • Cover with rice wine vinegar.
  • Cover and refrigerate a minimum 2 hours or up to a month.
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