I am never without a jar of these onions on hand. They go well in everything: chopped into salads, sprinkled onto grilled beef or lamb, stuffed into a wrap with hummus, anywhere you want a tangy hit from vinegar and a little oniony bite. They keep forever in the fridge, but they’re so easy to make, I usually pickle a pint at a time. Makes 1 pint.
2–3 small onions, cut into thin rounds
Pinch chili flakes or 1 fresh or dried chili, optional
1 cup red or white wine vinegar
1 cup water
1½ teaspoons salt
Pack the onion rounds and chili flakes or chili, if using, into a pint jar (a wide-mouthed jar is easier to fill).
Put the vinegar, water, salt, and peppercorns into a small saucepan and bring to a boil. Carefully pour the brine over the onions. Cover and let cool. The onions are best if they’ve had a day to mellow before eating.