• 1 medium red onion, thinly sliced into rings
• 1 teaspoon fresh oregano
• 1/2 teaspoon fresh dill
• 1 Tablespoon of fennel
• 1 Tablespoon of sugar
• 1/4 cup rice wine
• 1/4 cup of cider vinegar
• salt and pepper to taste

Mix, cover and refrigerate for 30 minutes. You can make these ahead and store them for a week. If you love pickled veggies, take a peek at my Asian quick pickled slaw. It is so good with rice, salmon, chicken or even on a burger.