Quick Pickled Red Onions

Adapted from Smitten Kitchen

  • 1/2 c. Red Wine Vinegar or Champagne Vinegar
  • 1/2 c. cold water
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 medium red onion, thinly sliced

In a bowl, combine all the ingredients and set aside for at least one hour. These guys gets better with time, so you can cover the container and keep it in the refrigerator to use on sandwiches, in Panzanella, and in any salad.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil