Pickled red onion

A great staple to have around

• Cut a red onion in half, then thinly slice
• Mix with rice wine vinegar, salt, and sugar to taste
• Let sit for at least 30 minutes and store in the fridge for a week or more

Use anywhere you need a bit of acid:

• Throw into salads, like a Lunch salad
• Serve with a Tofu rice bowl for a colorful addition

See also: Pickled carrots