quick pickled red onions

Ingredients

• 1 large red onion
• 1 jalapeño, seeded and cut into fine rings (optional)
• 1 tsp salt
• 1 tbsp sugar
• 1 c white or apple cider vinegar

hardware

• pint mason jar
• sauce pan

Directions

1. Peel then cut onion into thin rings. Compress into mason jar.
2. Put vinegar, sugar, and salt into a sauce pan and bring to a boil.
3. Remove from heat when salt and sugar are dissolved in vinegar.
4. Immediately pour over the onions in the mason jar.
5. Allow un-lidded mason jar and contents to come to room temperature on the counter.
6. Use immediately or put on lid and refrigerate for up to 2 weeks. These are best when allowed to refrigerate for a day or two before use.