Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
Recipe information
Yield
Makes 1 1/2 cups Servings
Ingredients
1
small red onion, thinly sliced
1
cup unseasoned rice vinegar
1
/3 cup sugar
1
tablespoon kosher salt
Need to make a substitution?
Preparation
Step 1
Place onions in large heatproof jar.
Step 2
Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.
Step 3
Pour pickling liquid over onions (onions should be submerged). Let cool.
Step 4
DO AHEAD: Onions can be pickled 2 weeks ahead. Cover and chill. Drain before using.