Quick-Pickled Red Onions
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Servings 2 Cups
Ingredients
- 2 small red onions thinly sliced
- 1 cup white wine vinegar
- 2 tbsp sugar
- 1 tbsp coarse salt
Instructions
- Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.
Notes
Make a double or triple recipe to have enough liquid to cover the onions.