Pickled red onions
- 3 (12 oz.) 3 (325 g) red onionred onions
- ½ cup 120 ml water
- ½ cup 120 ml white vinegar 5%
- 1 tsp 1 tsp salt
- Stir together the pickling liquid in a glass jar or a metal container. Slice the onions thinly, with a very sharp knife and add to the pickling liquid.
- Let sit for 30 minutes or until you think the onion is thoroughly pickled. Remove the liquid and store in the refrigerator.
- Quick-pickled onion will keep for 4-5 days in the refrigerator.