How To Make Fast And Easy Pickled Onions

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.

Ingredients

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

Directions:

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!

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