pickled red onions

1 red onion
1 cup white vinegar
1 tablespoon sugar
1 teaspoon kosher salt
6-8 black peppercorns

STEP 1
Cut the ends off the onion, then cut it in half and peel it. Slice each half into thin half-moons.

STEP 2
In a small saucepan, bring the vinegar, sugar, and salt to a gentle boil. Let simmer for a minute until the sugar fully dissolves. Remove from heat and let cool for a few minutes.

STEP 3
Put the onion slices in a large glass jar that has a tight lid. Pour the liquid over the onions. Add the peppercorns to the jar. Let cool at room temperature for 30 minutes before covering and storing in the fridge. Enjoy with any salad or roasted veggies, in a sandwich, on top of mangú or anchovy toast, etc.