Why not pickle onions at home? So easy and, as always, everything homemade is the best. Use as a side dish or on top of vegan burgers, tofu, tempeh, and sandwiches.
2 medium red onions
1 cup distilled white vinegar
1/4 cup water
1 teaspoon sugar
1 teaspoon salt
Thinly slice the onions and place them in a sauce pan with sides. Cover with water and bring to a boil. Take off the heat and let them sit covered for a minute.
Drain the water. Place the onions back into the saucepan and add the vinegar, sugar and salt and 1/4 cup water. Cover and bring to a boil over high heat. Turn the heat off and cool completely.
Transfer onions and liquid to a glass jar and store in the refrigerator until ready to use. They will last a few weeks.