I often run into the “red onion dilema” when making a recipe. You see, a few slivers of fresh red onion can truly transform a recipe (see Thai Curry Vegetable Soup and Slow Cooker Coconut Curry Lentil(Paleo Vegetarian Slow Cooker)
Pickled Red Onions (quick and easy refrigerator version!)
Pickled Red Onions (used about 1 medium red onion, a sprinkle of yellow mustard seed and a heavy pinch of peppercorns, pickling liquid just had a couple tbs of sugar and a few cracks of sea salt--don't use the kosher coarse salt; was ready within a day)
Pickled Red Onions - Thinly slice an onion. Add the onion to a container with half water, half vinegar (any kind). Completely cover the onions with the mixture of water an vinegar, put a lid on the container and allow it to soak.