Pickled red onions stay in my fridge all summer long, because they elevate everything: burgers, salads, tacos, whatever! They’ll easily last a couple weeks in an airtight jar, but they will be eaten before they stay in the fridge that long.

Pickling them takes some of the bite out of the onion, and makes them far easier on sensitive tummies, but the main thing is the flavor boost they add to your favorite dishes.

You’ll need:

A jar with an airtight lid

1 Red Onion, sliced very thinly

1/2 C water

1/2 C White vinegar (or do half white, half apple cider vinegar)

1 tsp salt

1 T honey (you can use granulated sugar, if you prefer, but use a little less if you do that)

If you want to add a little extra something, stuff some fresh herbs in the jar, or toss in a few peppercorns or crushed red pepper flakes

Method:

Pack the onion and any extras you’re using into the jar.

Put the rest of the ingredients into a small sauce pan, and heat the mixture to almost boiling.

Pour the hot liquid over the onions, and set the jar aside for 30ish minutes to pickle, but the longer the onions are in the vinegar mixture, the better the flavor, IMO. Start topping!