Quick-Pickled Onions

Raw onion, sliced, cut into rings, or diced (as much as you need for your recipe) can use red, Vidalia or Walla Walla onions
Kosher or sea salt
Red wine vinegar to cover

Put the onion in a non-reactive vessel along with a large pinch of salt. Pour enough vinegar on top to just cover. Let stand, stirring once or twice, for at least 15 minutes and up to 1 hour (the onion will grow softer and more pickled-tasting as it sits).

Drain, then add to sandwiches, salads, and other dishes where raw onion would be used.