Crunchy, tangy, and shockingly pink, pickled red onions are as easy to make as they are addictive.  Serve them with just about anything, from salads and sandwiches to charcuterie and cheese.

Quick pickled red onions

Adapted from Vegetable Heaven by Mollie Katzen

Yield: About 3 1/2 c.

2 red onions (about 1 lb.)

1/2 c. cider vinegar

1/2 c. water

3 tbsp. honey or granulated sugar

1 tsp. fine sea salt

1 tsp. black peppercorns

1/2 tsp. whole cloves

Bring about a quart of water to a boil (a tea kettle will do this quickly).  While water heats, trim stem ends off onions and peel them, keeping root end entact.  Slice onions into very thin rounds and place in a mixing bowl.

Pour boiling water over onions and let sit 5 minutes.  Drain thoroughly in a colander.

While onions drain, whisk together cider vinegar, 1/2 c. water, honey or sugar, salt, peppercorns, and cloves.  Add drained onions and let marinate at room temperature for 10 minutes.  Transfer onions and liquid to a jar or container with a tight-fitting lid and refrigerate.

Pickled onions will keep, tightly sealed and in the fridge, for weeks (though they will lose their crunch over time).