Pickled Red Onion
Yields: 8 servings
  • 1 cup red wine vinegar
  • ¼ cup sugar
  • ¼ cup water
  • ¼ teaspoon sea salt
  • 1 red onion, halved and thinly sliced
  1. In a small saucepan, bring vinegar, sugar, ¼ cup water, and salt to a boil. Cook, stirring frequently, until sugar is dissolved. Remove from heat; add onion. Let stand until cool. Cover and refrigerate until chilled. Store in an airtight jar for up to 2 weeks.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/buttermilk-cucumber-salad/