I’ve turned into a pickled red onion fiend. They’re just delicious on practically anything—scrambled eggs, veggie burgers, sandwiches, avocado toast, you name it. While I’ve had pickled onions in restaurants tons of times, I’m going to go ahead and say (while brushing my shoulders off) that this homemade variety is better. They’re not overly vinegary or sour and they have just a touch of sweetness. The best part? They’re ready in an hour!

To make the pickled red onions: combine one thinly sliced red onion in a mason jar with 1/2 c. rice vinegar and a pinch of salt + sugar. Cover the onions with water and allow to sit in the refrigerator for at least an hour. I would eat the the onions within a week; otherwise the flavor starts to turn a bit funky and the onions become a bit slimy.

Below, some of my favorite recipes using pickled red onions!

Extra Veggie Stir-Fry

Nine veggies + a bit of ramen noodles + a simple sauce = perfection. Garnish with pickled red onions, of course! Click for recipe.

Hot Sauce Deviled Eggs

Pickled red onions add a nice crunch and a touch of sweetness to these spicy deviled eggs. Click for recipe.

Avocado Toast with Grilled Corn and Spicy Aioli

Pickled red onions were basically made for avocado toast! The creaminess of the avocado perfectly compliments the tartness of the onions. Click for recipe.

Brussels Sprouts Tacos

Ok, I may have said that pickled red onions were made for avocado toast, but they are definitely a classic on tacos, too. You’ll be pleasantly surprised by the meatiness of the Brussels! Click for recipe.