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Okay, this is such an easy way to upgrade a salad or grilled fish. Slice some onions, douse them with vinegar and some seasonings, and let them sit. In 10 minutes, your onions will be pickled on the outside; leave them for an hour, and they’ll be pickled the whole way through. We tend to serve them atop <a href="/recipes/patio-vibes-a-lovely-halibut-salad-with-dill-and-lemon">a fresh fish salad</a> in summertime, but they’ll lend intrigue and puckery crunch to all sorts of dishes. Try them in a tuna salad or with your bagels and lox at brunch. Pop ’em into your tacos or <a href="/recipes/bbq-pork-shoulder">pulled-pork sliders</a>. So many ways to use them, so little work—truly, our love for a quick pickle knows no bounds.