Pickled onions have to be in your fridge. They're simple to make and add a really cool sweet crunch bite to anything. Lately I've been tossing them in salads, meats and of course burgers!
Total time - 30 minutes Prep time - 5 minutes
Rice vinegar - 1/2 cup
Raw sugar - 5 TBSP
Fine sea salt - 1 1/2 Tsp
Raw red onions, thinly sliced in half moons - 1 cup, about half of a large onion
In a jar with lid mix well the vinegar, sugar and salt. Drench the onions, close the lid and shake the jar for 30 seconds to 1 minute, making sure the sugar is dissolved. Store in the fridge for at least 30 minutes before using. They should be good for the next couple of months.