1 Red Onion, very thinly sliced (best to use a mandolin)
½ C Water
¼ C White vinegar
¼ C Apple Cider Vinegar
1 ½ Tbs maple syrup, honey, or sugar
1 ½ tsp Salt
Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Combine the water, both vinegars, sweetener and salt. Whisk until all is fully combined then pour the mixture into the jar over the onions. Let the onions sit at room temperature for an hour at which point they should be sufficiently pickled for serving. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.