Rice Vinegar–Pickled Onions

condiment/spread mexican onion pickle rice vinegar

Bon Appétit

Makes 1 1/2 cups Servings

Source

Ingredients

1 small red onion, thinly sliced

1 cup unseasoned rice vinegar

1/3 cup sugar

1 tablespoon kosher salt

Method

Place onions in large heatproof jar.

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.

Pour pickling liquid over onions (onions should be submerged). Let cool.

DO AHEAD: Onions can be pickled 2 weeks ahead. Cover and chill. Drain before using.