ethan pickled onions

I always have pickled onions in my fridge and I think you should too.

Pickled Onions

Very thinly slice the red onions from root to stem and add them to a jar.

Add equal parts vinegar and water to a pot (enough to cover the onions)  with a big pinch of salt. Bring to a boil and pour over the onions.

Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the longer they sit.