Pickling anything (with the exception of eggs.. gross) is a gift from the heavens.  As I am getting more into cooking, I am realizing that you don’t need to have canning supplies and wait months for good pickled vegetables.  Quick pickling can be just as effective and is much faster for those of us who need instant gratification.

Pickled red onions can be used in many different dishes throughout many types of cuisine.  I enjoy them on Mexican food just as much as I do in Asian dishes.  They are also delightful on sandwiches.  If you have twenty minutes to spare to make this dish, you won’t be sorry!

Quick Pickled Red Onions

• 1 red onion, sliced thinly
• 1 cup red wine vinegar
• 1/2 cup of water
• 1/4 cup of sugar
• 1/2 teaspoon of salt
• 1 bay leaf

Combine the vinegar, water, sugar, salt, and bay leaf in a pot and bring to a boil.  Stir to dissolve all of the sugar.  Once the sugar is dissolved and the mixture is boiling, drop in your sliced onions and turn the heat off.  Let them sit in the liquid until it has cooled down to room temperature.  Once cooled, the onions are ready to be eaten, or to be placed in an airtight container and put in the fridge.