Pickled red onions

These go amazing with anything; once you've used the onions, you can use the pickling juice and dijon mustard to make a red onion vinaigrette!

Recipe

1. Mix equal parts water and vinegar^[1] and a healthy pinch of salt and boil them together
   1. You can add your spices in here too if you want, I found it helped permeate the flavor more.
2. Cut your red onion in half and then cut it into slices from end to end and put in a glass sealable container
   1. End-to-end also reduces the amount of tears you'll get
   2. You can also add other things here like whole pepper, garlic, roasted spices, jalapeno, etc. to get different flavors
      1. There are "pickling spice mixes" you can get from the spice section of your local grocery which are great.
3. Pour the boiling vinegar mixture over the onions and let it sit for 30 minutes or so until the liquid is pink and the onion is almost transparent.
   1. IF THE ONIONS DON'T CHANGE COLOR or if the container is cool after just a few minutes since pouring:
      1. Pick a pot that is large enough to fit the container of pickled onions
      2. Fill the pot up part-way with water (a little less than half the height of the jar) and put it on the stove on medium heat
      3. Add the jar of pickled onions with the lid off, and cook until the water begins to boil (or gets kinda close to it)
         1. The pickle-juice may boil over a little, and that's fine
      4. Turn off the heat, and let it all cool until you can safely handle the jar, and let it rest another 30 minutes on the counter
4. Move to fridge once it's cool enough.
5. Enjoy! Goes well with literally everything. Store in the fridge.