Quick Pickled Red Onions

Method

1. Pack the sliced onion rings into a clean jar.
2. In a bowl, whisk the vinegar, warm water, sugar, and salt until dissolved. Add any optional spices.
3. Pour the brine over the onions, making sure they're submerged. (Push them down with a spoon if needed.)
4. Let sit at room temperature for at least 30 minutes. They'll be good at this point but even better after a few hours.
5. *Storage:** Refrigerator for up to 3 weeks. These are quick pickles — not canned — so they need to stay refrigerated.