Fletch's Quick Pickle: Onion Edition

You can use almost any vinegar - this one (and the color references) is based on using white vinegar.

1. Take one red onion and using a knife fashion into your favorite shape: strings, rings, cubes, dices, chunks, etc.

2. Place onions in a sealable glass or plastic cotnainer at least twice the capacity of the onion.

3. Grind enough salt to cover the top surface of the onion.

4. (Optional) Palm muddle a teaspoon of fresh-cut dill and toss it in.

5. Add two to three dashes of cayenne.

6. Pour enough white vinegar to submerge the onions fully.

7. Cover with air-tight lid and shake with vigor in an up and down motion for 20 seconds.

8. Place in the fridge to mature.

9. For quick use, let sit for 2 hours until onions are starting to turn a cotton candy pink. You'll get some of the tangy vinegar with more pronounced red onion.

10. For best flavor, let sit 4-8 hours until they are a darker Crayola Blush pink and the tang and onion falvor are equal.

11. After about 12-24 hours, the flavor is set - tangy pickle with an onion nip at the end and a creeping cayenne and a mild dill exposure. The onions will continue down a magenta line of coloring.

12. Once the the thrill - and the onions - is gone, you can use the pinky vinegar for a delighful vinaigrette.