You know how on the very last page of Bon Appétit magazine, they have a celebrity interview (well, okay, maybe you don’t know, but they do) and they often ask “what three things are always in your refrigerator?”  Singer John Legend said, “eggs, hot sauce and butter”.  Wow…that’s not very exciting. And I had to pull several issues to find that interview! (I guess they don’t ask as often as I thought.)  Steve Carell said, “Soy milk, because my daughter has a severe milk allergy; Diet Coke; and strawberries.)  Okay, whatever.

When Bon Appétit comes to my house to ask me, my answer will be, “plain Greek yogurt (to have with Everyday Granola!), half & half and picked red onions”.

Pickled red onions have become my favorite condiment.  They are super easy to make.  They keep in the fridge forever and they are delicious on so many things.  We put them on burgers, pulled pork sandwiches, canitas & carne asada tacos, and they are a “must” on the Chipotle Chicken Tostadas.  I’ve thrown them in salads and I even added them to a gilled tuna & Gruyere sandwich the other night. Yum! Make a batch.  Keep them in the fridge and then when BA comes to your house, you’ll know what to say.

Pickled Red Onions

 INGREDIENTS

1/2 cup apple cider vinegar (I’ve also used red wine vinegar)

1/2 cup cold water

2 tablespoons kosher salt

1 tablespoon sugar

1 red onion, thinly sliced

DIRECTIONS

Whisk first 4 ingredients in a small bowl until sugar and salt dissolve.  Place onion in a jar; pour vinegar mixture over.  Let sit at room temperature for one hour.  You can make them several weeks ahead too.  Just cover and chill in the jar.  Drain onions before using.