This recipe was tacked onto another Bon Appetit recipe that I made recently, the Shredded Red Chili Chicken. It’s an amazing topper to that dish and pretty much anything that deserves a good pickle. It could not be simpler to make these tart ruby rings. So easy, that they might become a weekly staple for you as well. If you are like me and love pickled veggies, make a lot. They shrink down somewhat after pickling.
1 red onion, sliced thin, but not super thin
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 cup warm water
Mix together all ingredients in a medium bowl, except onions. After mixing, add onions and let stand until slightly pickled, about 30 minutes. Drain and store in a sealed tupperware in the fridge.