Quick Pickled Red Onions

Slice onion into thin half-moons, about 1/8 inch thick. Pack into a quart-sized Mason jar or other non-reactive container with a tight-fitting lid.

In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.

Pour brine over onions in jar. Close the lid, and gently shake the jar to distribute the brine with the onions. If necessary, pack onions down with a spoon so they are submerged in brine.

Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.