The Mahendro family opened Badmaash, a sort of Indian-favorites-gone-pub-snacks restaurant, last year in downtown L.A., and it's been getting pretty great reviews ever since. (Apparently the lamb burger will knock your dang socks off.) Their pickled red onions, simple to make but very delicious, are a great accoutrement to just about any savory dish. Here's their recipe -- all you need is a jar!
Pickled Red Onions
4 red onion (thinly sliced)
1 cup White Vinegar
1 (if you like spice) Any hot chili pepper
Clean and slice red onions thin and even, a mandolin makes this easier.
Slice lemon into rounds.
Slice chili pepper in half (longways).
Pack the sliced onions, lemon, and chili peppers in mason jar until full.
Add white vinegar.
Add water until all of the contents are in the pickling solution.
Seal mason jar nice and tight.
Give it a little shake as to mix the water and vinegar, let sit in the fridge for 24 hours and use as needed (longer time will result in stronger pickles)