A brief soak in a salty brine mellows the flavor of finely diced raw onion by essentially “cooking” it. Here is an easy recipe for quick pickled onion, that can be used as a classic garnish for Mexican tacos, Texas Chili, or Rhode Island Hot Weiners.
1 cup white or yellow onion, finely diced or minced
1 tsp. kosher salt
1/2 to 3/4 c. white distilled vinegar
In a clean, non-reactive container, toss the onions with the salt. Pour in enough of the distilled vinegar to cover the onions. Let sit for 10-15 minutes before using. Store tightly covered in the refrigerator for up to 10 days.