No Brine, No Heat: Easy Pickled Onions in Just 15 Minutes

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No Brine, No Heat: Easy Pickled Onions in Just 15 Minutes
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Tame onions faster with this easy pickling hack.

Raw onions are lot like Björk's music: I recognize their inherent value, and in a limited set of cases I absolutely love them, but more often than not my impulse is to say...In Björk's case—and this is pure speculation on my part—I've long suspected that she's at her best when a good producer is there to rein in her more peculiar impulses, keeping at least one foot of her musical genius solidly grounded.

you're starting with, perhaps choosing a sweeter tasting, less sulfurous variety like Vidalia or Walla Walla; white and red onions also tend to be more mild than yellow, and are therefore often better choices for raw applications. Another option is to make sure to use a sharp knife when cutting the onion, which reduces the amount of cellular damage that unleashes enzymatic reactions responsible for an onion's sharp aroma and flavor.

One of my favorite tricks, though, and the one I turn to again and again, whether I'm making salads or sandwiches, is to rapid-pickle my onions in vinegar. What do I mean by rapid-pickle? It's not an official cooking term, really; I made it up to emphasize just how fast the method is. Usually, people talk about

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