A batch of these pickled red onions will last in your fridge two or three weeks. Use a forkful to brighten up sandwiches, salads, and things from the grill.
Makes 1 jar for the refrigerator (about 1½ cups)
¾ cup white vinegar or white wine vinegar
3 tablespoons granulated sugar
6 whole black peppercorns (optional)
6 whole cloves (optional)
1 red onion, peeled, halved, and thinly sliced into half-rings
In a small saucepan, heat the vinegar, sugar, salt, and optional spices until boiling. Add the onion slices, lower heat, and simmer for 30 seconds. Remove from heat and cool completely. Transfer onions and liquid to a glass jar with lid and refrigerate.