An easy and quick condiment that adds a nice bit of crunch and acidity to your dishes (as well as that pretty pink color!). Try sprinkling some on your favorite Mexican dishes like tacos and tostadas, or toss some in your salad.
- 1 medium red onion, thinly sliced
- ¼ cup red wine vinegar
- ½ cup warm filtered water
- ½ teaspoon sugar
- pinch of salt
- Place onion slices in a medium glass or ceramic bowl. Pour vinegar and water over onion. Stir in sugar and season with salt. Let stand at room temperature for 30 minutes to 2 hours. Onions will turn a nice pink color and soften when pickled. Drain. Serve.
- Pickled onions can be made 2 in advance. Cover and refrigerate.