Pickled onions

The topping you never knew you could make.

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• Best for: lunch or dinner, serves about 6

• Difficulty: easy

• Time: 5 minutes to make, best 24 hours after making

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Pickled onions go and look great on everything, from any salad to fried eggs to pita wraps to burritos. You'll probably want to add them to everything, which shouldn't be hard because they're so easy to make calling this a recipe feels like a stretch. Pickling turns onion from dry and bitter to hot pink, tart and juicy, which is ideal. Also, preparing food in a jar feels cool. Try pairing with Bibimbap, Roasted eggplant lentil salad, or Charred zucchini with feta.

Ingredients

1 red onion, very thinly sliced

1 cup hot water

2 tsp salt

2 tsp sugar

1/2 cup apple cider vinegar

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First...

Combine hot water (boiling is fine) with the vinegar, sugar and salt until fully dissolved.

Pour into a shallow boil or mason jar, and add red onions, pushing down to pack tightly and so the liquid completely covers them.

Cover and let sit out for an hour before refrigerating. You can eat them as soon as an hour later, but they will be best a day later... and stay at their best in the fridge for weeks.