Quick-Pickled Red Onions

1. Prepare the Brine

In a 1-pint jar or a plastic container with a tight-fitting lid, combine distilled white vinegar, kosher salt, granulated sugar, and water. Secure the lid and shake well until the salt and sugar dissolve completely.

2. Add Red Onions

Add the thinly sliced red onion to the jar, ensuring all slices are submerged in the brine.

3. Refrigerate

Place the jar in the refrigerator and let the onions soak in the brine for at least one hour.

4. Serve

After marinating, remove the onions from the brine before serving.

5. Store Leftovers

If there are any leftovers, store the pickled onions in the refrigerator for up to two weeks.