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Chop onion in half lengthwise. Trim ends and remove papery skin.
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Slice each half into thin 1/2 moons. I like them as thin as I can get them with my knife, but no need to stress about it.
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Place onion slices in a glass jar. Cover with red wine vinegar (you may need more or less depending on the size of your jar and onion.
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Sprinkle with a generous pinch of fine salt.
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Eat straight away but they're better if you can wait 10 minutes or longer.
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Will keep in the fridge for a month or more.