This quick method of pickling softens and sweetens the sharp taste of raw red onion into the perfect condiment for salads, avocados, or steamed vegetables. The vinegar in this dish not only turns the... onions a pretty pink, but it also acts as an antimicrobial agent so they’ll keep in an airtight jar in the fridge for up to 3 months.
In a medium bowl, mix together the vinegar and onions. Let them sit for at least 1 hour.
Store in an airtight container in the refrigerator.
For an even milder pickle, use 3 medium shallots.
If vinegar is too acidic for your mouth, simply soak the onions in 1 cup of cold water with 1 teaspoon of vinegar for an hour. Drain and squeeze out all the water before using. Onions prepared this way will not keep. Any leftovers should be thrown out within 3 days.