Quick-Pickled Cucumbers and Onions

Ingredients

• 1 pound small, seedless cucumbers, cut into ¼-inch rounds
• 1 bunch spring onions, cut into rings or 1 medium sweet onion, thinly sliced
• 1 (12-ounce) bottle unseasoned rice wine vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. 1
   Place the cucumbers and onions in a 1-quart jar with tight-fitting lid.
2. 2
   Bring the vinegar, sugar, salt, and pepper to a simmer in a medium saucepan over medium-high heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the vinegar mixture over the cucumbers and onions, making sure the vegetables are submerged.
3. 3
   Cover and refrigerate until chilled before serving. Store covered and refrigerated for up to 1 week.