Pickled Onions
10 minutes, plus cooling timeWe make cold-cut sandwiches and tacos enough that these onions have become a forever staple in our fridge.Ingredients
- 1 large red onion
- ½ tablespoon kosher salt
- 1 tablespoon sugar
- ¾ cup cider vinegar
Preparation
- Slice the onion as thinly as possible and add to a large mason jar (or microwave-safe container).
- Add vinegar, salt, and sugar plus about ¼ cup of water, or until onions are mostly submerged.
- Microwave on high 1 minute at a time until onions soften and turn bright pink. Take care handling the jar as it will get quite hot. (If you have a vent, turn it on if you’d prefer your kitchen to not smell like vinegar and onions.)
- Let the onions cool on the counter and store in the fridge—we keep ours for 2–3 weeks.