Quick Pickled Red Onion
Ready in half an hour; keeps for two weeks in the fridge. From NYT Cooking[1].
Recipe
Pack the onion into a heat-proof wide-mouth jar of about 1 pint. It will look like too much; the slices shrink as they pickle.
| 1 | red onion, large, thinly sliced |
Bring the salt, sugar, vinegar, and water to a boil in a small saucepan, stirring to dissolve. Pour half over the onion, pressing the slices down with the back of a spoon, then add the rest and press again.
| 2 tsp | kosher salt |
| 2 tsp | granulated sugar |
| 175 g (3/4 cup) | vinegar, white or red wine, distilled, or apple cider |
| 60 ml (1/4 cup) | water |
Cover, shake gently, and set aside for about 30 minutes.