Pickled Red Onions
2 large red onions, sliced into ¼-inch slices
1/3 cup sugar
½ cup white vinegar
½ teaspoon salt
Put all ingredients into a sauce pan, cover and cook for 30 minutes. Stir occasionally and chill when done. Recommended for serving with Norwegian gravlax or atop crostini.
To store: Place in an airtight container and refrigerate for at least to 4 days.