A quick and practical pickle where red onion sliced into thin rings becomes ready in a vinegar brine within a few hours. It adds vivid color and a refreshing tartness to sandwich, toast, and kebab tables.
Peel the red onions and slice them into rings as thin as possible, then pack into a clean jar.
Boil the vinegar, water, salt, and black pepper, stirring until the salt dissolves.
Pour the hot brine over the onions, seal the jar, and let sit at room temperature for a few minutes.
Refrigerate the jar and let rest for at least four hours, preferably overnight. It's ready once the onions turn pink and soften.
Important: slicing the onions as thin as possible helps them soften faster and lets the color transfer nicely into the brine. The brine should be poured over the onions while hot. It should not be served without resting in the refrigerator for at least four hours.
Adding a lemon slice or a few black peppercorns to the brine gives the pickle a light aroma; choose red onion if you want a more vivid color.
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