This is a super simple process to elevate it by adding a zing and complexity to the dish. You can use it as quickly as 1 hour of resting or better after 24 hours. Pickled onions are great in tacos, on top of curries, or to provide a contrast to rich, savory dishes.
1 red onion, sliced thin
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar
1 ½ tablespoons sugar or other sweetener
1 ½ teaspoons salt
Lets get cooking:
Slice the onion into thin ribbons and place them in a container with a tight fitting lid.
You can either get all the other ingredients and boil them in a pot/pan for a few minutes so it dissolves or just stir them all together until the sugar dissolves.
Once the liquid concoction is cooled/mixed, pour it into the container and close the lid.
Place it in the fridge and serve once you see the color start to change to a pinkish hue. It should last for about a week in the fridge, maybe more.