*To make the pickled cucumbers and red onion, get two small to medium jars. Fill one with thinly sliced cucumber and the other with thinly sliced red onion. Then, fill about two-thirds of the way full with white vinegar. Fill the remaining one-third with water. Add a generous pinch of sea salt, secure lid, shake, and refrigerate for at least four hours but preferably overnight. Serve and refrigerate leftovers.