Quick Pickled Onions

• active time: 10 min

Ingredients

1 red onion, thinly sliced

1-1/2 c cider or white vinegar

3 spoonfuls sugar

Salt

Red pepper flakes, bay leaf, dried oregano (opt)

Directions

To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They're ready to use right away, or can be stored in the refrigerator for up to 2 weeks.