Pickled Onions

• 1 as much (to taste) Onions
• 1 enough to marinate Vinegar (whatever kind you have on hand)

1. Chop the onion vertically in half, then slice it crosswise, (against the grain).
2. Put the onion in a resealable container, fill with enough vinegar to cover the onions, and store in the refrigerator.
3. Marinate for 1 to 2 days, until tender.
4. Use whatever vinegar you have on hand.
5. Since this uses a lot of vinegar, I use grain vinegar.
6. Mix it with natto.
7. I top mine with about triple the amount of natto.
8. I also drizzle on some of the vinaigrette.
9. It's a very versatile dish.
10. Use it as topping for tofu or other dishes, mix it into potato salads, etc.
11. In the summer, put a layer between rice in your obento to prevent the rice from spoiling.
12. Aside from improving blood circulation, pickled onion helps control high blood pressure, helps regulate the bowels, and reduces excess sugar and fat, making it effective for dieters.

much, enough

Taken from cookpad.com/us/recipes/171227-pickled-onions (may not work)