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How I’ve Been Making the Best Pickled Red Onions

We’ve been eating copious amounts of pickled red onions lately. On tacos, on breakfast sandwiches, on salads piled high with watermelon and feta. The reason why is simple. I started playing around and realized just how insanely easy they are to make and how they make basically everything more delicious. They might not work on chocolate cake. But then again, maybe they would! I won’t tell you how to live your life or how to eat your pickled red onions, I just have to insist that you make a jar. Five ingredients, no cooking, no fancy processes. The result is a delightfully pink onion that even non-onion lovers will love – they don’t have any spice to them at all, but they have the best crunch!

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