Pickled Red Onions (P.R.O)

This is an easy one. Thinly slice one red onion – cutting pole-to-pole, French-style (look it up). Put the onions into a strainer and rinse under running water for about 30 seconds (this removes some of the sulfuric compounds – the stuff that makes you cry). In a bowl mix the onions, 1/2 c each of water and cider (or white or red) vinegar), 1 T of sugar, and 1 T of Kosher salt. You can add other flavorings too – lime juice, jalapeños (or, if you’re into that sort of thing, habaneros). Put the onions in a nicely labeled container and let sit for at least 3-4 hours. You can reuse the pickling liquid a couple of times – just add more onions.