Receta: Cebollas rojas en escabeche

1. Trim the onions and slice into 1” long pieces. Place in a nonreactive storage container large enough to hold the brine.

2. Combine water, vinegar, sugar and salt in a stainless steel mixing bowl. Mix until sugar and salt are completely dissolved.

3. Pour the brine over the onions.

4. Cover the storage container and refrigerate for 24 hours. Drain as needed before use.