Pickled Red Onion

Here is a classic pickle to always have on hand. I like to pour boiling water over the onions to mellow them out and make them less sharp, but if you love onions full throttle then feel free to skip this step. Try this pickle on top of any kind of taco, next to a rich vindaloo and basmati, mixed in with potato or egg salad, or layered into a game-day monster sub sandwich.