Want a ridiculously easy way to upgrade a salad or grilled fish? Slice some onions, douse them with vinegar and some seasonings and let them sit. In ten minutes, your onions will be pickled on the outside; leave them for an hour and they’ll be pickled the whole way through.
The possibilities are endless, according to our friends at ChefSteps. You can serve them atop a fresh-fish salad in summertime, but they’ll lend intrigue and puckery crunch to all sorts of dishes. Try them in a tuna salad or with your bagels and lox at brunch. Pop ’em into your tacos or pulled-pork sliders. So many ways to use them, so little work! Our love for a quick pickle knows no bounds.
1 large red onion
1¼ cups red-wine vinegar, or vinegar of your choice
1¼ cups water
¼ cup sugar
4 teaspoons salt
½ teaspoon chili flake
½ teaspoon caraway seed
- Slice up the red onion into thin strips. Use a sharp knife so your eyes won’t stick.
- Transfer onions to a bowl and add the rest of the ingredients. Stir.
- Use a fine-mesh sieve to drain the pickling liquid.
- Serve atop your dish of choice!
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the Basics, Fluid Gels, French Macarons and more!