Pickled Onions

• 2 medium red onions, thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon

Toss the onions with the salt. Allow to sit until the salt penetrates the onion, about 20 minutes. Rinse to remove the salt.

In a small bowl, combine the onions with the lemon juice and sugar. Let sit until pink. These keep, refrigerated, for 1 month.