Quick Pickled Onions
Recipe/photo reprinted with permission from Millennial Kosher by Chanie Apfelbaum
Artscroll/Shaar; April 2018
½ cup rice vinegar
½ cup water
¼ cup sugar1 ½ teaspoon kosher salt
1 small red onion, sliced into thin half-moons
Brine vinegar, water, sugar and salt to a boil in a 1-quart pot.
Remove from heat. Add onion, set aside to cool.
Add cooled onions and pickling liquid to a 16-ounce jar; refrigerate for up to 1 month.
Note from Chanie - You can also use this brine over sliced cucumbers for instant pickles or other vegetables of your choice. Pickled onions make a great addition to fish tacos, pulled beef sandwiches, hot dogs, grilled cheese, burgers and salads.
Recipe: Kosher, Parve