pink pickled red onions (great salad addition!)

ingredients

1 large red onion
2 cups water
1 tbsp kosher salt
1/4 of a beetroot, sliced
2 tbsp cane sugar
1/2 cup rice vinegar

1. peel and slice the red onion into really thin slices
2. add the water, ginger, salt and beetroot to a small saucepan and bring to a boil stirring occasionally to dissolve the salt. the beetroot will give the onions a pink hue.. :)
3. once the water comes to a boil, let it cook for about 8 mins
4. add the cane sugar to the jar. 
5. pour in the rice vinegar. be sure to pour enough vinegar to submerge all of the ginger but still leaving a little bit of space up top. place the lid onto the jar and give it a good shake to dissolve the sugar
6. transfer to the fridge for at least 2 days before serving

They will keep in the fridge for at least 2 weeks.