| Recipe: |
1 onion (I like red - they're pretty)
1/2 t. salt
1 t. sugar
White or apple cider vinegar (to cover)
Peel onion and slice VERY thinly. Toss with salt and sugar. Put in a jar and nearly cover with vinegar; add water to cover (you want about 4 parts vinegar to 1 part water). Should be pickled enough to eat in a half hour or so. Keeps in fridge indefinitely. |
