1-1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds Kosher salt
1 medium red onion, thinly sliced
Bring the vinegar, sugar, mustard seeds and 1 tablespoon of Kosher salt to a boil in a small sauce pan. Boil for about 1 minute to dissolve the sugar and salt. Remove from the heat and transfer to a small bowl or Mason jar to cool. Allow to cool for about 10 minutes, then stir in the onions. Cover or cap and refrigerate for at least one hour before using. These will last in the refrigerator for about 3 days.
I served these on top of some warm mustard potato salad which was a huge hit with the our fellow tailgaters for the big UT/Florida game!
Tonight, they will be the star of a beautiful pasta salad!