Receta: Cebolla roja en escabeche, picada

1. Slice onions and ensure they are not sticking together.

2. Combine the vinegar, water, sugar and salt in a sauce pot. Whisk until the sugar and salt are dissolved. Bring to a boil.

3. Add the onions and stir until they are coated. Bring the mixture to a simmer, then remove from heat.

4. Transfer to a covered container, label, date and refrigerate for 24 hours. Drain before use.