Pickled Onions

Add a tangy crunch to salads, tacos, and sandwiches by pickling red onions in sweet vinegar.

For the brine:  

In a medium bowl, combine 1/2 cup of rose balsamic vinegar, 1 Tbsp sugar, and 1/4 tsp of salt.  Stir until sugar is dissolved.  

Halve and thinly slice one large red onion.  

Stir into the brine and allow to sit for 1 1/2 hours at room temperature or chill up to 3 days, stirring occasionally.