Do you ever use pickled red onions? If you don’t, you’re missing out. If you do, you know how good they are - how much they add to such a wide variety of dishes. They are magical. I can’t technically call them a secret ingredient because they’re added after the fact, but they really do an amazing job of ramping up flavor and providing a delightful contrast and bite to an otherwise muted or rich or creamy dish. Off the top of my head, I put them on: bagels and cream cheese; scrambled eggs; toast with goat cheese; sandwiches; salads; most any Mexican food (put them on carnitas!) or Mediterranean food or Middle Eastern food. Need I go on? You can change up the pickling spices a bit if you wish to adapt them to a particular flavor profile, but the recipe I have below is basically good for everything. Also, sometimes I add thinly sliced carrots and/or jalapenos. The carrots keep their crunch a bit more and the jalapenos add some kick.

These are too easy not to try. Make a big jar and keep them in your fridge for a week. You will be glad you have them.

pickled red onions

Ingredients:

• 1 large red onion, peeled, halved, and sliced thin

• 1 carrot, peeled and sliced thin (optional)

• 1 jalapeno, sliced thin (optional)

• 1 clove garlic, peeled and smashed

• 1 cup white distilled vinegar

• 1 cup water

• 1 Tbsp sugar

• 2 Tbsp kosher salt

• 1 bay leaf

• a few coriander pods, crushed lightly

• a few black peppercorns, crushed lightly

• a pinch of cumin seeds, crushed lightly

Instructions:

1. Combine the red onion and jalapenos and carrots (if using) in a large jar. Bring the vinegar, water, salt, sugar, garlic, bay leaf, coriander, pepper, and cumin to a boil in a small saucepan, stirring to dissolve the sugar and salt. Carefully pour over the onions into the jar, smashing down the onions to be sure everything is covered by the vinegar mixture. Let cool to room temperature. Cover. Maybe give the jar a few shakes. Keep in the refrigerator.

2. Discard any extra liquid. Or pickle other vegetables! Suggestions: cauliflower florets, strips of bell pepper, thinly sliced radishes.