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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.

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