When the harsh bite of raw onion is a little too much, this rapid-pickling method—easier than a quick pickle—will tame the allium's flavor while giving it a tart pop. It's like a raw onion and a pickle rolled into one. Put slices on sandwiches, fold diced rapid-pickled onion into bean salads, or add them anywhere you want just a little raw onion flavor, but not too much.
- Raw onion, sliced, cut into rings, or diced (as much as you need for your recipe)
- Red wine vinegar to cover
Put the onion in a non-reactive bowl and pour enough vinegar on top to just cover. Let stand, stirring once or twice, for at least 15 minutes and up to 1 hour (the onion will grow softer and more pickled-tasting as it sits). Drain, then add to sandwiches, salads, and other dishes where raw onion would be used.