Quick Pickled Red Onion
These onion slices make a tangy addition to any sandwich, burger, or salad, including our Calamari, Chile, and Watermelon Salad.
- Yield: Makes about 1 1/2 cups
Source: Martha Stewart Living, July 2007
- 1 small red onion, thinly sliced into rings
- 3/4 cup rice-wine vinegar
- 1/4 cup sugar
- 2 teaspoons coarse salt
- 2 whole cloves
Put onion slices into a saucepan, and cover with water. Bring to a boil; drain, and transfer to a nonreactive bowl.
Bring vinegar, sugar, salt, and cloves to a boil in the saucepan. Pour over onion slices, and let cool. Refrigerate in an airtight container for at least 2 hours (or up to 1 month).