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.