Pickled Onions

I was planning on a no-meat supper--field peas on rice with greens and a kind of corn cake on the side. But it just wasn't inspiring me till I thought of pickled onions--a perfect taste accompaniment as well as a nice shot of bold color to jazz up the meal.                                                                             
And they're quick and easy to make. Do a bit ahead so they can spend an hour or so in the fridge. 
Here's how:
1 red onion1/2 c cider vinegar (or rice vinegar)1/2 cup water1 tsp salt2 tsp sugar (or honey)

Slice the onion very thinly and shove slices into a glass jar (I used a quart size.) Combine the other ingredients in a small saucepan and heat till salt and sugar are dissolved. Take a taste and adjust the salt/sugar to suit your own taste. Pour heated liquid into jar, making sure onions are covered. Refrigerate at least an hour. Keeps about three weeks. 
I can eat this right out of the jar. Or on cottage cheese or in a cheese sandwich or on a burger or a taco. 
I could probably eat it on vanilla ice cream.