Pickled Red Onions

Cooking for two, I hardly ever use a whole red onion and I hate wasting food.  Jamie posted an article about how to pickle red onions and I did it today to the half red onion I had left over.  

Boil three cups of water in a tea kettle.

Thinly slice red onion and put it in a colander in the sink.

Peel and cut a clove of garlic in half.

Add 1/2 teaspoon of sugar and 1/2 teaspoon of salt to a jar and add 3/4 cup of a good vinegar to it.  (I used white wine.)

Add garlic and some seasonings.  (I put in some peppercorns and a dried red pepper.)  

Pour boiling water over the onions slowly and let drain.

Add onions to jar.

Stir to mix up well.

Put lid on.

It will be ready in 30 minutes and you can keep it for up to a week.  You can use them on top of pretty much anything for a quick bit of good eating.   Pizza, salads, sammiches, tacos, hot dogs, DELICIOUSNESS!!!!!!!!!!!!!!  Oh...and you can do this to white and yellow onions too.