Blueberry Buttermilk Pancakes
Tall, tender pancakes with a tangy buttermilk crumb and blueberries that burst on the griddle.
Breakfast40 min
Quick-Pickled Red Onions
We put these on nearly everything: tacos, grain bowls, grilled cheese, and the chili on this site. They take ten minutes of work and one hour of waiting, and they turn a plain plate into a bright one.
At a glance
- Prep
- 10 min
- Cook
- 5 min
- Plus
- 1 hr in the fridge
- Yield
- Makes 1 pint jar
- Level
- Easy
Method
Pack the jar
Pack the sliced onion into a clean pint jar along with the peppercorns and bay leaf.
Heat the brine
Warm the vinegar, water, sugar, and salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve. Don't let it boil hard.
Pour and cool
Pour the hot brine over the onions until they're covered. Let the jar sit on the counter for 30 minutes.
Chill
Cover and refrigerate for at least 1 hour before eating. The color deepens as they sit.
Larder note
These are refrigerator pickles, not canned. They keep for about 3 weeks in the fridge, and the brine is good for a second batch of onions.
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Spaghetti in a bold tomato sauce of anchovy, olives, and capers, made almost entirely from jars and cans.
Pasta30 min