Natalie Correa/The Hofstra Chronicle

Do you want to make your own pickles without risking botulism? With these quick, ready-to-eat pickled red onions, you can experience the basic thrill of pickled veggies in your own home! You can easily finagle the ingredients with vinegar from Dutch and some salt and sugar packets from campus, leaving only the onion to be found elsewhere.

Ingredients:

1 red onion

½ teaspoon of salt

½ teaspoon of sugar

Vinegar (any kind works, but white produces the best color)

Water

Instructions:

Slice the red onion into either rings or slivers. Place into the container. (Optional: Rinse in cold water to get rid of some of the spiciness of the raw onion.)

Add in the salt and sugar.

Pour vinegar about two-thirds of the way of the container for a quicker pickle (to eat within 15 minutes) or halfway for a milder taste (recommended if consuming over a few days).

Top the container with water, leaving at least half an inch to an inch of space from the top of the container, depending on the size.

Seal the container and shake. Alternatively, stir together if shaking isn’t possible.

Let sit for at least 15 minutes before eating. Store up to a week in the fridge in a tightly sealed container. To ensure freshness, only use clean utensils in the jar as you consume them.