Cooked - Quick-Pickled Red Onions | Bon Appetit

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½ cup apple cider vinegar

1 Tbsp. sugar

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

1 red onion, thinly sliced

Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve.
Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Note: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using.

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