Pickled Onions

I got this recipe off of Foodnetwork.com.  It is a recipe by Angie Ketterman.  I probably would have NEVER tried this recipe, except I was making it to go with the Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes, and I have to say, they are SO good!  You could make these to go on all sorts of sandwiches, or just to snack on (don't forget to chew some gum after, though, because they ARE still onions!)

1/2 cup white vinegar (I actually used apple cider vinegar) 

2 tablespoons sugar 

Pinch red pepper flakes 

1 teaspoon kosher salt 

1 red onion, thinly sliced 

1 teaspoon dried oregano

In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.