Quick Pickled Onions 

These quick pickled onions are one of those little kitchen staples that make everything taste brighter. They add a pop of tangy crunch to sandwiches, burgers, salads, tacos, grain bowls — pretty much anything you’re eating on warm spring and summer days. Because they keep well in the fridge for a couple of weeks, they’re perfect to make ahead and have on hand all season long. A spoonful here and there instantly wakes up a dish without any extra effort, making them a go‑to topping for easy, fresh summer meals.

Step1

Thinly slice the red onion and place the slices into a pint‑size mason jar.

Step2

In a small saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, then carefully pour the hot liquid over the onions in the jar and secure the lid. Let it cool on the counter before refrigerating — the onions will keep for about 2–3 weeks and get even more flavorful as they sit.

Step3

Enjoy!

Conclusion

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