Quick-Pickled Onions

Let's Cook

1. Step 1.

   Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion

2. Step 2.

   Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)

3. Step 3.

   Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)

4. Step 4.

   Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.