This recipe was tacked onto another Bon Appetit recipe that I made recently, the Shredded Red Chili Chicken.  It’s an amazing topper to that dish and pretty much anything that deserves a good pickle.  It could not be simpler to make these tart ruby rings.  So easy, that they might become a weekly staple for you as well.  If you are like me and love pickled veggies, make a lot.  They shrink down somewhat after pickling.

1 red onion, sliced thin, but not super thin

1/4 cup red wine vinegar

1/2 teaspoon kosher salt

1/2 cup warm water

Mix together all ingredients in a medium bowl, except onions.  After mixing, add onions and let stand until slightly pickled, about 30 minutes.  Drain and store in a sealed tupperware in the fridge.