It has been my experience that most condiments are severely underrated. It is my firm belief that the right mustard can absolutely elevate a sandwich, that a truly excellent vinaigrette can make you forget all about that stuff in a bottle, and that pickles (of all kinds) can transform almost anything you put them on. (And don’t even get me started on hot sauce…I am an addict of epic proportions, and my collection is growing with a speed I cannot seem to stifle.)

The door of my refrigerator is chock-full of all sorts of sauces, spreads, and other tidbits that I am constantly tossing into my meals. When I started making some of my own, I realized that many items that I made for certain purposes (to garnish a specific dish, etc.) were actually excellent paired with a variety of foods. So now, I keep a few of these useful standbys on hand at almost all times. Pickled onions are one of these. I used to make a small batch of these for tacos, but quickly found myself throwing them into salads, onto sandwiches, and adding to appetizers when guests came over (simply perfect on top homemade crackers with a smear of peppered goat cheese).

The recipe can be altered slightly to achieve different results. I’ve used different vinegars (rice, red wine, champagne, even a dash of malt), sweet onions instead of red, and have tossed alternate sprigs of herbs (rosemary, thyme, or dill) into the brine. Either way, the result is a tasty and storage-stable item that I can’t live without.

Pickled Red Onions
Makes about 1 pint

1 red onion, very thinly sliced
2-5 cilantro sprigs
1/3 cup cider vinegar
2/3 cup water
1 tbsp kosher salt
2 tbsp sugar

1. Toss the onions to separate the slices and place in a large bowl.
2. In a small pot, bring the vinegar, water, salt, and sugar to a simmer over medium heat. Stir to make sure the sugar and salt are dissolved
3. Pour the brine over the onions. The brine should be enough to cover the onions (keep in mind that this can vary depending on the bowl/storage container). If necessary, make additional brine (1 part vinegar to 2 parts water).
4. Transfer the onions to jars or other storage containers and cover. Let sit overnight before using. Will keep, refrigerated, for up to 3 weeks.