Quick Pickled Red Onions
Makes about 3⁄4 cup
  • 1 cup very thinly sliced red onion 3 tablespoons red wine vinegar 2 tablespoons olive oil
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. In a medium glass or ceramic bowl, toss together all ingredients. Cover and refrigerate for 3 hours. Refrigerate any remaining onions for up to 1 week.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/peach-and-tomato-salad-with-quick-pickled-red-onions-recipe/