Quick Pickled Red Onions

I had a hankering for some pickled onions to go with tacos. Yum! Super easy, too.

2 medium red onions, peeled and sliced thin
1 garlic clove, peeled and halved (optional)
3/4 cup cider vinegar
1 1/2 cups warm water
4 tsp sugar
1 tsp kosher salt

Place the onions and garlic in a quart jar. Press them down if needed to make them fit.

Combine the cider vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved. Carefully pour over the onions in the jar until they are covered. You may have some extra liquid, depending on the size of your onions and how tightly packed they are.

Cover the jar and let sit on the counter for an hour or two, then refrigerate. You can eat these immediately, but they'll be best after they've had some time to soak. They should keep for several weeks in the fridge.

Makes 1 quart jar of onions.