These are quick and easy. Pickling onions takes away the sharp bite from raw onions and an excellent way to jazz up any salad. Red onions give a beautiful pop of color and flavor.
- 1 red onion
- ½ cup rice vinegar
- ¼ cup white vinegar
- 1 tsp cane sugar
- ½ teaspoon salt
- To allow the flavors to mellow, make pickled onions a few hours before. Slice onions by hand, or use a mandolin. Put onions in a large bowl.
- Dissolve the vinegar, sugar and salt. Pour mixture over the onion rings. Gently toss and submerge the onion rings into the solution. Allow 30 minutes or longer for the onion rings to soften then transfer them, along with the vinegar solution to a jar. Push onion rings down into the solution and store covered in the fridge.
- Pickled onions will keep for several weeks.