I was in New York for a day or two over the summer visiting my friend, Alison. She, among many other things, has been a great resource as I improve my cooking skills. One thing she had that really knocked my socks off was quick picked red onions.

Boiling them down

It’s so easy to make, too. All you really do is blanch red onions, cut into rings, and then boil in vinegar, sugar, chili oil, and spices (star anise, bay leaves, pepper corns, etc).

Cooling them down

Once they’re a nice pink color, transfer into a jar, then cool down in the refrigerator.

Chowing them down

They go awesome on burgers, sandwiches, beans, and really anything. I eat them straight from the jar a lot.