Pickled Onions

Pickled onions are great to have around as they’re adaptable to so many dishes and last for weeks in the fridge, and without a lot of fuss you can be eating them in just a few days.  For this quick pickling method you need only add two tablespoons of sugar and a teaspoon of salt to a bowl of malt, cider, or white vinegar, and stir until dissolved.  I often add a pinch of cayenne or dried chili flakes for a bit of spice.  Slice an onion, stuff it into a mason jar, then fill to the top with your vinegar mixture, seal, and refrigerate.  They’re okay after a few days, and better after a couple of weeks.  Try them on a burger, in a tomato or beet salad, with pork, salmon, tacos, or on a grilled ham and cheese sandwich….they’re not so bad with vodka either.