Pickled Red Onions - Pantry Dish

A simple and savory topping for salads and sandwiches.

Source: Jim Weber


red onion (sliced thinly using mandolin, spiralizer or a sharp knife)
red wine vinegar (enough to cover)


Place sliced red onion into a glass jar or bowl that has a fitted lid.

Cover with red wine vinegar.

Ready to use in 15 minutes! Best if used within 24 hours but will keep for a couple of weeks.  The onions will lose some of their punch after a few days.  (Recipe #630)