Pickled Red Onion

1 pint

1 red onion

1/2 cup white vinegar (white distilled, white wine, rice - whichever you have)

1/2 cup water

1 tbl salt

1 tsp sugar

dash of balsamic vinegar (optional)

Cut onion in half through the root. Slice as thinly as possible to make crescents. Put in a bowl and set aside.

Bring remaining ingredients to a boil. Boil for a minute just to dissolve salt and sugar. Then pour over onion and let cool.

Once cool put in a covered container and in the fridge for use any time. They keep up to about 6 weeks.

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