A brief soak in a salty brine mellows the flavor of finely diced raw onion by essentially “cooking” it. Here is an easy recipe for quick pickled onion, that can be used as a classic garnish for Mexican tacos, Texas Chili, or Rhode Island Hot Weiners.
1 cup white or yellow onion, finely diced or minced
1 tsp. kosher salt
1/2 to 3/4 c. white distilled vinegar
In a clean, non-reactive container, toss the onions with the salt. Let sit at room temperature for at least and hour. Pour in enough of the distilled vinegar to cover the onions. Can be kept tightly covered in the refrigerator for a week, possibly two.