Easy Pickled Onions
These onions make a great addition to tacos, burritos, burgers, sandwiches, and salads, including my Thai Beef Salad with Chile-Lime Dressing.
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onions in a mason jar. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour, or place in the refrigerator if not using right away. Pickled onions will last for a few weeks stored in the refrigerator.