Pickled Red Onion

- 2 tbsp red wine vinegar
– 1/2 tsp kosher salt
– 1/2 small red onion, thinly sliced

1. Bring vinegar, salt, and 1 cup water to a boil in a small saucepan. Remove from heat. Stir in onion. Pour whole mixture into jar and refrigerate. Can be served once cooled.

2. Can last in fridge for 1 month.