Quick Pickled onions - bon appetite 1/2 c apple cider vinegar 1T sugar 1 1/2 tsp. Kosher salt 1 red onion, thinly sliced whisk first 3 ingredients and 1 cup water small bowl to dissolve salt & sugar. Place opinion in jar, pour vinegar mixture over. Let sit 1 hour. DO AHEAD. Can keep 2 wks. in refrigerator. Cover chill, drain before using.
Pickled Red Onions - Make your pickled onions a few hours or the night before making your sardine toasts. Thinly slice 1/2 an onion. Add the onion to a container with half water, half vinegar (any kind). Completely cover the onions with the mixture of water an vinegar, put a lid on the container and allow it to soak.