Insanely Easy Pickled Red Onions

I don’t really understand how I missed the entire wave of pickling things, but now I understand. Instead of letting my red onions or radishes go to waste (or not being always craving them raw because they’re so spicy), my boyfriend suggested pickling them. Instead of buying the ones in the store, we decided to pick our own, and holy shit, I’m so glad we did. These are literally so easy but also the perfect addition to a summer salad, burger, or just to snack on by themselves. The color is so beautiful, so it adds a beauty of its own to any dish just by the stunning color itself. They’re a spring/summer essential (but I enjoy them all year ‘round).

Equipment needed: 32 ounce mason jar, pot for boiling, measuring cup

Time to make: 2 hours total (very minimal hands on work)

Ingredients:

• 2 small red onions, peeled and thinly sliced

• 3/4 cup white wine vinegar

• 1/2 cup water

• 1 tablespoon honey

• 1 teaspoon salt

• Optional: 2 teaspoons organic capers

Recipe:

• Chop and peel the red onions an add to the mason jar. Add capers if using.

• Stir the vinegar, water, honey, and salt in a pot, then bring to a boil. Pour over the red onions (in the sink) and let sit for 2 hours before transferring to the fridge.

• Keep for up to 2 weeks in the fridge.