Pickled Red Onions
Ingredients
Instructions
  1. Slice the onions super thin. Like 1/8″ thick. I use my mandolin so that they are all the same thickness.
  2. Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
  3. Add the oregano and onions, cover and allow to rest for 2 hours.
  4. Store in a jar or resealable glass container in the refrigerator for up to a month.