How to make pickled onions

I first tasted pickled onions when they were offered as a condiment at my favorite taco place. They were divine and I set out to make my own. As it turns out, it is super simple to whip a batch. I use balsalmic vinegars but red wine vinegar will also work. And if you don't have chili sauce don't worry about it -the addition of the sauce just add a bit of kick to it. 

Cut onions as thinly as possible.

These will be fine in your fridge for a couple of weeks but I doubt they will last that long!

So many uses:

• tacos
• sandwiches
• salads
• out of the container
• as a condiment with meat

Ingredients
2 medium to large red onions
1 cup white sugar
3/4 cup white basalmic vinegar
1/4 cup red basalmic vinegar
1 tsp sriracha sauce or other hot sauce
1/4 tsp salt
1/2 fresh ground pepper

What to do

• Cut onions in half and slice as thinly as possible.
• Over medium heat, stir vinegars, sugar, hot sauce, salt, and pepper until sugar is dissolved.
• Bring to a simmer and add onions.
• Bring back to simmer and immediately remove from heat.
• Cool.
• Place in container and refrigerate overnight.

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