Quick Pickled Onions

2 medium vidalia onions
1/2 cup soy sauce
1/2 cup sugar
1 cup white vinegar
1 cup water

Chop onions into bite-sized pieces and place in mason jar or other air tight container. Bring other ingredients to a boil. Once it boils, turn off the heat and pour over onions and put on lid.

Leave at room temperature for one day then move to the fridge. They’re ready to eat after 2 days but are best after 4 or 5. Keeps in the fridge for at least 3 weeks. These are super tasty with a salad, steak, or as a Korean side dish.