Quick-Pickled Red Onions

Quick-Pickled Red Onions

Purchase an inexpensive handheld mandolin slicer to make the thin cuts easier and more uniform; just be careful as those blades are Sharp!  You might want to wear cut resistant gloves, which are handy when using a mandolin.  This removes the bite form the red onions.

Ingredients:

1 cup unsweetened rice vinegar or white wine vinegar

1 cup water

2 teaspoons kosher salt

1 medium red onion, halved and thinly sliced into half moons.

Directions:

In a medium saucepan, bring the vinegar, salt, and water to a boil.  Place the onions in a glass or ceramic bowl and pour the hot mixture over them. Cover and soak for 10 to 15 minutes before using, reserving the liquid for storage.  Use a fork to scoop out the onions leaving the liquid behind. 

To store, transfer to a covered glass jar, with enough of the pickling liquid to reach the top of the onions.  Keep in the refrigerator for up to a week.