Pickled red onions are the perfect quick-pickle you will want in your refrigerator all year long. To add beautiful color and bright acidic flavor to any dish, make these perfect pickled red onions.

Pickled Red Onions
Yield: about 3 cups

1 medium red onion, halved and thinly sliced
1 1/2 cups red wine vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon yellow mustard seeds

In a medium pot over high heat, add the vinegar, water, sugar, salt and mustard seeds and whisk to combine. Once the mixture just begins to boil and the sugar has dissolved, remove the pot from the heat and add the sliced red onion. Let the onions steep for 10 minutes (this will allow the onions to cool), and then transfer to a 1-quart mason jar to cool completely. Refrigerate and pickle the onions for at least 1 hour, or store in an air-tight container for up to one week.