My 2-Ingredient Meal Prep Trick That Makes Everything Feel Fancy

While some people have cultivated a sourdough starter or baked every possible banana bread recipe out there through this pandemic, I can’t say I’ve been quite as much of a go-getter. My motivation has done nothing but ebb and flow through these past six months — and more often than not, it’s been pretty limited. What has brought me the most joy in the kitchen lately, though? Easy, tiny things — you know, the whole-is-greater-than-the-sum-of-its-parts stuff. Case in point: quick-pickled red onions. These make-ahead-friendly onions have practically transformed my meals, and they truly couldn’t be simpler to make.

My obsession with pickled red onions started a few months ago, when I discovered a red onion in my in-law’s fruit bowl that was very well past its prime. In an effort to salvage it I quickly sliced it, tossed the slices into a Mason jar, poured in some vinegar and a splash of water, and stored it in the fridge. That night we had bright and bold, tangy and vibrant pickled red onions sprinkled on our salad. It was the instant jolt of color and flavor I’d been searching for since March.

Since then, I’ve been making a jar of quick-pickled red onions every Sunday to use all week long. While there are recipes out there, you really don’t need one. Simply halve, peel, and slice a red onion or two into the thinnest half-moons you can muster with your knife. Then, stuff the slices into a Mason jar or, really, any airtight container with a good lid. Pour in a mild-flavored vinegar (apple cider, rice wine, or white wine vinegar are all perfect) about two thirds of the way up, then pour in just enough water to cover.

Recipes will advise you to add salt, sugar, or both. I am so lazy I usually just sprinkle in a pinch of salt and call it a day, but feel free to play around with it. You could add black peppercorns, fennel or mustard seeds, or a pinch of red pepper flakes, too. Seal the jar, tuck it in the fridge, and let it do its thing for at least 30 minutes — but longer is better, which is why I love including this in my weekend meal prep.

Come Monday, the tangy onions are ready and waiting for me. I sprinkle them on salads, of course, but I also love them on sandwiches, tacos, soups, grain bowls, avocado toast, and pizza. There’s really no end to how you can use them, which is why I find myself making a jar week after week.

How do you like to use pickled red onions?