Quick Pickled Purple Onions

• 1 large purple onion, thinly sliced
• ½ cup white vinegar or apple cider vinegar
• ½ cup water
• 1 Tbsp sugar
• 1½ tsp salt

1. Pack the sliced onion into a jar.
2. Heat the vinegar, water, sugar and salt just until the sugar and salt dissolve.
3. Pour over the onions, making sure they’re submerged.
4. Let cool, cover and refrigerate. They’re good after about 30 minutes, but even better after a few hours.

Use them on: tacos, salads, burgers, sandwiches, eggs, roasted potatoes — anything that could use a little bite.