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


  1. Slice up the red onion into thin strips. Use a sharp knife so your eyes won’t stick.
  2. Transfer onions to a bowl and add the rest of the ingredients. Stir.
  3. Use a fine-mesh sieve to drain the pickling liquid.
  4. Serve atop your dish of choice!

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