Really quick-pickled onions

It was shawarma night!

There are countless ways to quick-pickle, but this is what I did last night.

Recipe

Make pickled onions for sandwiches, pizza toppings, salad additions, rice bowls, etc.

Things you need

glass mason jar

Ingredients

• 1 onion, red preferred bc pretty

• 1/2 tsp red chili flakes

• 1 tsp kosher salt

• 1/2 Tbsp granulated sugar

• white vinegar

• water

Instructions

1. Slice the root ends off the onion. Slice the onion in half from end to end. Thinly slice each half of the onion. As thin as you can without cutting yourself or stressing yourself out.

2. Place as many onion slices as you can into the jar. Don’t pack it, but at least one half of the sliced onions should fit.

3. Add the chili flakes, salt, and sugar to the jar. Then, add enough water to fill the jar up halfway. Pour enough vinegar in the jar to fill the remaining half of the jar.

4. Seal the jar shut and vigorously shake it until the sugar and salt have visibly dissolved. Place in the fridge for an hour before serving or up to one month!