Quick Pickled Onions

Time15 minutes
YieldsMakes 4 cups
Red wine vinegar and sugar is all that's needed to turn red onions into quick pickles for topping tacos or grain bowls.
(Ben Mims / Los Angeles Times)

Stuff the onion slices in a one-quart glass jar, add a hefty pinch of salt and set aside.


In 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.

Make Ahead:
The pickled onions will keep in the refrigerator for up to 1 month.