This quick pickle adds tartness and color to salads and is adapted from rachelcooks.com.

Note – How thickly or thinly you slice the onion will influence how crisp if (thicker) or soft (if thinner) the onions will be after pickling

1 red onion, sliced

½ cup apple cider vinegar

1 Tbs. granulated sugar

1.5 tsp. salt

1 cup hot (but not boiling) water

In a wide mouthed jar put the vinegar, sugar, salt, and hot water, and stir to dissolve the sugar and salt.  Add the onions, pressing them down to be submerged in the liquid.  Set on the kitchen counter for an hour.  At this point the pickled onions can be used or that can be covered and stored in the refrigerator for later use.