A quick, easy pickle of thinly sliced red onion in a vinegar brine, ready in a few hours. It adds bright color and a refreshing tang to sandwiches, toast, and kebabs.
Peel the red onions, slice them into the thinnest rings you can, and pack them into a clean jar.
Bring the vinegar, water, salt, and black pepper to a boil, stirring until the salt dissolves.
Pour the hot brine over the onions, close the jar, and let it sit at room temperature for a few minutes.
Refrigerate the jar for at least four hours, preferably overnight. The onions are ready when they turn pink and soften.
Important: Slicing the onions as thinly as possible helps them soften quickly and allows their color to infuse the brine. Pour the brine over the onions while it is hot. Refrigerate for at least four hours before serving.
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