These easy peasy pickled red onions can be made in 30 minutes, require no canning, and are the perfect compliment to so many dishes!
In a medium non-reactive bowl (ie: stainless steel, plastic or glass) combine the vinegar, sugar and salt. Stir to combine, until the sugar and salt dissolve.
Add the red onion, stir to combine, and let it sit at room temperature for 30 minutes, tossing occasionally.
Transfer to a container with a lid (again, non reactive) and store in the fridge for up to 3 weeks.