Quick & Easy Homemade Pickled Onions

Start by peeling and thinly slicing the onion. I've found that a mandolin comes in handy to get those uniform, thin slices, but if you don't have one, a good sharp knife will do nicely.

In a mug or a small bowl, dissolve the sugar and salt in the warm water, stirring until there are no more granules. This creates the brine which is the base of any pickling process.

To the dissolved sugar-salt solution, add the vinegar and give it a good stir.

If you prefer extra flavor in your pickled onions, feel free to toss in your additional flavorings into the above brine solution. Toasting your spices beforehand can certainly step up the flavor game!

Now comes the crucial step, in a clean jar (preferably a mason jar), layer your slices of onions. Once that's done, pour your brine solution over the onions ensuring they are fully submerged. Using a chopstick or butter knife, release any trapped air bubbles in the jar.

The waiting period begins! Seal the jar and let it sit out on the counter for at least an hour before refrigerating. Remember, letting it sit longer improves the taste exponentially!