Quick Pickled Red Onions

Ingredients

• 1 largered onionhalved and thinly sliced
• 1 cupapple cider vinegaror distilled white vinegar
• 1 cupwarm water
• 1 tbspgranulated sugar
• 1.5 tspfine sea salt
• 1 tspblack peppercornsoptional
• 1bay leafoptional

Equipment

• 1-pint jar with a tight-fitting lid
• Small saucepan or kettle
• Sharp knife or mandoline

Directions

1. 1Pack the sliced red onion into a clean pint jar. Press down gently — it will look like a lot, but the onion softens and settles as it pickles.
2. 2In a measuring cup, stir together the vinegar, warm water, sugar, and salt until the sugar and salt fully dissolve.
3. 3Add the peppercorns and bay leaf to the jar, if using.
4. 4Pour the brine over the onions until they are fully submerged. Nudge any floating slices down with a spoon.
5. 5Let the jar sit uncovered at room temperature for 30 minutes, until the onions turn bright pink and pliable.
6. 6Seal and refrigerate. They are good to eat right away and even better after a few hours.

Notes

• Keeps in the refrigerator for up to 2 weeks, submerged in brine.
• For milder, more tender onions, pour boiling water over the slices in a colander before packing the jar.
• Save the leftover brine — it makes a punchy addition to salad dressings and marinades.