Pickled Red Onions

Y’all, this does wonders to red (or purple) onions! It’s so good!

1 large red (or purple) onion, thinly sliced

1 1/2 cups red wine vinegar

1 tsp. Kosher salt

Combine vinegar and salt in a medium sized saucepan and bring to a simmer. In the meantime, stuff the onion slices in a quart sized, screw top jar. Pour the hot vinegar mix over the onion, cover tightly, and refrigerate for at least 24 hours.

This is really great in salads, or simply topping arugula tossed with olive oil.