Categories: Pickles 
      Yield: 6 servings 
  
      1 lg Red onion                         1/4 c  Sugar 
    1/2 ts Salt                              1/2 c  White vinegar 
  
  Peel the onion and cut it crosswise into very thin slices (about 1/8 inch). 
  Toss the slices with the salt in a bowl and let them sit for 5 minutes. 
  Stir the sugar and vinegar together in another bowl until the sugar 
  dissolves. Remove the onion slices from their bowl and gently squeeze out 
  the juices. Add the onions to the vinegar-sugar mixture and set aside for 2 
  hours or longer. The onions will keep in a covered bowl for about a week. 
  Drain before serving. 
   
  From  "The Cooking of Singapore", by Chris Yeo and Joyce Jue, 1993, Harlow 
  & Rattner. 
   
  Posted by Stephen Ceideberg