Red wine vinegar and sugar is all that’s needed to turn red onions into quick pickles for topping tacos or grain bowls
1In a small saucepan, combine the vinegar, sugar, bay leaf and 1 cup water.
Bring to a boil over high heat, stirring to dissolve the sugar, then pour the hot liquid over the onions.Seal the jar and let the liquid cool to room temperature. Refrigerate the onions, shaking them occasionally, for at least 1 day before serving.
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