Back Matter: Pickled Onions

• small red onion, 1, thinly sliced
• rice vinegar, ¼ cup (2 fl oz

Place the sliced onion in a colander in the sink, pour boiling water over it, and drain. In a saucepan over medium heat, stir together the rice vinegar, sugar, and salt and bring to a boil. Add the onion, return to a boil, and cook until tender, about 5 minutes. Set aside to cool completely. (The pickled onions can be refrigerated in an airtight container for up to 5 days; bring to room tempera