News Summary

• These homemade pickled red onions are just as easy to make as my pickled cabbage.
• They have a sharp yet sweet flavor that’s perfect for cutting through rich dishes like pork katsu or a Mississippi roast.
• Just give the onion slices a quick simmer in vinegar and sugar, let cool, and they’re ready to eat.
• They stay crisp and vibrant in the fridge for at least a month, making them the ultimate prep-once, eat-all-week condiment.