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Pickled Red Onions

Pickled red onions — a staple at meals throughoutu the Yucatÿn peninsula — are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre.
From: epicurious.com
ADAPTED FROM RICK BAYLESS GOURMET JULY 2006 AUTHENTIC MEIXCAN

2 red onions, sliced
1 cup cider vinegar
1 teaspoon salt

Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.