Quick-Pickled Red Onions
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
- Yield: Makes 2 cups
Photography: Linda Pugliese
Source: Martha Stewart Living, July/August 2016
- 2 small red onions, thinly sliced
- 1 cup white-wine vinegar
- 2 tablespoons sugar
- 1 tablespoon coarse salt
Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.