Pickled Red Onions
- 1 1/2 cups white wine vinegar or white balsamic vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 fresh red chile, thinly sliced
- 2 fresh bay leaves
- 2 small red onions, thinly sliced
In a small saucepan, combine the vinegar, sugar, salt, chile, and bay leaves and bring to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover, and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool. Refrigerate until serving time.