Is it too late for an easy, quick Fourth of July condiment recipe? I know it’s practically over, but due to the East Coast’s complete wash out of a Fourth, perhaps some of y’all will be celebrating tomorrow? That’s what we’re doing and I will be sharing this love then. On all the burgers and all the hotdogs. Bunless, they might be. Tasteless, not so.

As previously mentioned yesterday. I had time to do no things this week. I am le worst. So all those lovely veggies I lugged home from the market last Saturday have yet to meet their true destiny as the picnic salads I had planned to get done pre-July 4th. Gah! Even if you did celebrate today, this quick topping will hopefully elevate that cold burger you sneak out of the fridge at midnight.

I’ve only suddenly, recently, begun to adore red onions. With foods and me, it’s like a switch. One day I will hate something particular, the next day -- oh hey! You like this now! It happened with pickles, hot dogs, olives, AVOCADOS! For the life of me I can’t believe I went so long not eating avocados. I’ve thoroughly made up for lost time with those, let me tell you. It’s interesting how our palates change. So now, all of a sudden, like two weeks ago, I’ve been like -- I want all the red onions! Put them in all the salads, burrito bowls, on top the burgs!!! Charred or raw, doesn’t matter. I don’t know what hit me. So after inhaling a burger at a local restaurant that had a pickled red onion relish on it, the next logical thing to do was figure out how to pickle them at home.

They're terribly easy to make, and definitely worth it. This is an all summer recipe really (maybe even all year), and I plan to have a jar of them on hand indefinitely.

Pickled Red Onions

1/4 cup white wine vinegar

1 tablespoon honey

1 teaspoon salt

1 tsp whole peppercorns

1 1/2 cup water

1/2 red onion, sliced

In a small saucepan, bring vinegar, honey, salt, peppercorns, and water to a boil. Add in the sliced red onion and reduce heat to a simmer. Simmer for 3-5 mins, then remove from heat and let cool.

Place in a sealed container. They will last for about two weeks in the fridge.

Put on everything.