There are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale. Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.Can be made 2 weeks ahead.

Ingredients:

1/2 c red wine vinegar
1/2 c cold water
1 Tab kosher salt
1 Tab sugar
2 to 3 really good shots hot sauce
1 red onion, sliced into very thin rings

Directions:

1. Whisk vinegar, water, salt, sugar and hot sauce in a small bowl until sugar and salt dissolve.
2. Place onion in a glass or ceramic jar.  Plastic will pick up the flavor.
3. Pour vinegar mixture over.
4. Let sit at room temperature for 1 hour.

DO AHEAD:  Cover and chill. Drain onions before using.

Source:  Alison and Cathy Painter