Now that onions are safe to eat again (knock on wood), today seems like a good time to share this quick pickle recipe. I've been eating these on everything from burgers and hot dogs to salads and nachos, and even just straight from the jar a time or two.
The recipe could not be simpler: Whisk together some water, vinegar, salt, sugar and black peppercorns if you're in the mood, add thinly sliced red onion and wait an hour. That's it. They'll keep for about two weeks in the fridge — if they last that long.
As written this recipe makes enough brine for 1 smallish to average onion, which is just right for my two-person household. If you have more onions or more mouths, increase the brine as needed for as many onions as you want to pickle.
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