Quick Pickled Onions

Ok, you know when you stumble across something that's so simple yet so delicious and versatile?  This is it.  Making burgers a week ago, I thought why not spruce them up a bit and why not use the onions to do it.  Then a few days ago we had delicious grilled pork tenderloin, and again served with the onions.  Seriously, these bad boys go with anything. Toss them on tacos, burgers, sandwiches, flatbreads, which a friend recently did, a salad, cheese platter, grilled meats.  I'm  telling you, anything.
These are a bit sweet, a bit tangy, a bit salty and a bit crunchy.  They'll hold in the fridge for 2 weeks but I guarantee they won't last that long.  Double the recipe if you need more.

Quick Pickled Onions

1/2 large Red Onion, thinly sliced
1/2 Jalapeno, thinly sliced (optional if you want a little heat)
1/4 cup Apple Cider Vinegar
1/2 tbsp Sugar
3/4 tsp salt

Place the onions and the jalapenos, if using, in a jar.  Combine the rest of the ingredients in a bowl and stir to dissolve the sugar.  Pour over the onions and refrigerate for at least 1 hour to allow juices to combine.  Will keep well for up to 2 weeks.