Quick Pickled Red Onions

The single most useful pickle in any kitchen. Forty minutes from scratch, keeps a month in the fridge, brightens everything it touches — bean tacos, hummus plates, grain bowls, chickpea salads, shrimp stir-fry, avocado toast. If you only make one pickle during Lent, make this one.

NUTRITION (per 2 tablespoons)

- Protein: <1g
- Calories: ~10
- Small amounts of vitamin C and sulfur compounds from the onion

INGREDIENTS (fills one 500ml / 1-pint jar)

- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar (or white wine vinegar)
- 1/2 cup water
- 1 tbsp kosher salt
- 2 tbsp sugar (or honey)
- 1 tsp whole black peppercorns
- 1 bay leaf
- Optional: 1 clove garlic, crushed; 1/2 tsp red pepper flakes; 1 tsp coriander seeds

METHOD

1. Slice the onion as thinly as you can — a mandoline helps. Pack into a clean glass jar.
2. Combine the vinegar, water, salt, sugar, peppercorns, bay leaf, and any optional spices in a small saucepan. Bring to a boil.
3. Pour the hot brine over the onions. Press the onions down with a spoon so they submerge.
4. Let cool at room temperature for 40 minutes. The color will turn from purple to a vivid pink — this is the magic.
5. Seal and refrigerate. Ready to eat immediately. Better after 24 hours.

USES

Almost anything. Especially good on:
- Bean tacos and rice bowls
- Hummus sandwiches
- Fasting pizza (scatter on top before baking)
- Lentil salads
- Avocado toast
- Alongside grilled fish on fish days

NOTES

Keeps 4 weeks in the fridge. The brine can be reused once for another batch — it will be a little weaker the second time.