A scoop of Quick-Pickled Red Onions can brighten up the flavors and add crunch to tacos, soups, sandwiches, and more.
1 large red onion (12 to 14 oz), halved and thinly sliced (about 2 cups)
¼ cup red wine vinegar
2 teaspoons kosher salt
Put onion in a resealable jar; pour vinegar and salt over. Seal jar and shake vigorously to coat the onion with the salt and vinegar.
Continue to shake occasionally until the onions are softened, at least 15 minutes. (You can also do this in a bowl; stir frequently.)
The pickles will keep refrigerated up to 2 weeks.
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