Pickled Red Onions
Yields ½ cup or 4 servings
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/2 small red onion, thinly sliced
- In a small saucepan, bring vinegar, salt, and one cup of water to a boil. Remove from heat and stir in the sliced onion. Let sit for one hour or overnight prior to eating. Refrigerate after the mixture has cooled. Drain liquid prior to serving.
Nutrition per serving: 5 calories, 1 g carbohydrates, 290 mg sodium.
Recipe from: epicurious.com