Pickled onions are a fantastic condiment. Whether you're serving them on sandwiches, tacos, pasta, or whatever else you choose, they add so much to a dish: a slightly sweet acidity, crunchy texture, and a bright, vivid color. What's not to love? This version needs to sit for only 30 minutes for the flavors to come together. Once ready, it lasts for weeks in the refrigerator and can be used in countless ways.

Things You\’ll Need

• 1 small red onion

• 3/4 cup white wine vinegar or apple cider vinegar

• 1/2 teaspoon kosher salt

• 3/4 teaspoon granulated sugar

Step 1: Gather your ingredients and tools.

Red onions are typically used for pickling mainly because they turn such a vibrant jewel-toned color when pickled. You can technically use other onions (shallots would also work). Aim for a small onion that weights approximately 5 ounces. You'll also need a container with a tight fitting lid, as well as a colander.

Step 2: Slice onions into half moons.

Pickled onions are typically cut into half moons since these are easy to serve on things like sandwiches. However, you could also go for rings or even a large dice, which works well on pasta.

Step 3: Rinse with boiling water.

Bring 3 cups of water to a boil. Place a colander in the sink and add the onions. Pour the boiling water on top (this will par-cook the onions and remove some of their bite).

Step 4: Combine ingredients.

Add the vinegar, salt and sugar to a container with a tight-fitting lid, whisking to combine. Add the onions.

Step 5: Let rest.

Close the lid, and allow to sit for 30 minutes before serving.

For something that seems so easy, there has always been debate about how to bring dried beans back to life. After years of trial and testing, it turns out that soaking your beans overnight does very little to help you cook them. For such a long step, it only save about 20 minutes of cooking time, and some believe it even makes the beans less flavorful. More flavor and one less step? That's the method for me. Just bring the beans to a boil, then make sure to add a 1/4 teaspoon baking soda to the slow cooker and that soaking step is entirely unnecessary. It's a good thing since we have enough to do without spending time on things we just don't need to do.

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Things You\’ll Need

• 1 pound dried beans of any variety (Great Northern, Pinto, or Black preferred)

• 5 cups chicken or vegetable broth (or water)

• 1/4 teaspoon baking soda

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon celery salt

• 1/2 teaspoon salt

• 2 bay leaves

Step 1: Boil

This step eliminates the need for soaking. Soaking overnight versus just bringing the beans to a boil only decreases cooking time by about 20 minutes, not enough of a difference to warrant the extra step and time. Add the beans to a pot, cover with 4 inches of water. Bring to a boil, remove from heat. (If using kidney beans, boil for ten full minutes.)

Warning

IMPORTANT: All dried beans have a toxin called lectin (specifically phytohemagglutinin_)_. Some beans, like kidney beans, are extremely high in lectin and can be toxic if not cooked properly. If you're using a high lectin bean you MUST boil for ten minutes to remove the toxins. If you're using a low lectin bean like great northern and pinto, boiling isn't as necessary, the lectin levels are not toxic .

Step 2: Drain

Drain the beans and add to the slow cooker along with the remaining ingredients. Cook on low for 8 hours. Start to check the beans after about 5 hours. Bean cooking time will depend on the type of bean, the size, and how long ago the beans were dried.

Step 3: Store or Serve

Remove the bay leaves, drain, and store in an air tight container, or serve warm. Beans freeze well, don't be afraid to make a large batch and freeze more for later.

Tip

Don't skip the baking soda! It helps soften and cook the beans, especially those that have been stored a long while and are especially tough.

Looking for new ways to savor this sunny, fuzzy summer stone fruit? From ice cream sandwiches to peach preserves, here are eight scrumptious ways to enjoy this succulent seasonal fruit before they're all gone.

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1. Sugar-Free Peaches and Cream Smoothie

This sugar-free peaches and cream smoothie is a bright way to start off your busy mornings, or try it as a pick-me-up in the middle of the afternoon. The delicate sweetness of this smoothie is derived entirely from one beautifully juicy and ripe peach.

No additional sugar is needed in this guilt-free treat. Image Credit: Jennifer Farley

2. Peach Salsa

The sweet and spicy combination of peaches and jalepeños is near perfection in this easy homemade peach salsa recipe. With just a few simple ingredients, you'll have the perfect summer snack for any occasion.

3. Peaches and Pecan Bourbon Ice Cream Sandwiches

Satisfy your sweet tooth by biting into one of these incredibly rich and toothsome peaches and pecan bourbon ice cream sandwiches. Homemade no-churn salted-pecan bourbon ice cream and succulent peach slices are deliciously sandwiched between two chewy oatmeal cookies.

It takes only 1 hour for this frozen treat to set in the freezer. Image Credit: Shaina Olmanson

4. Peach Sangria

This refreshing peach sangria recipe is perfect for brunch, a backyard cookout and any other summertime get-together. Learn how to make it in just a few easy steps!

5. English Peach and Ginger Chutney

Brighten up tired old appetizers and dishes with a spread of this amazing English peach and ginger chutney. This mildly sweet and tangy chutney pairs wonderfully with pork chops, lamb or chicken, or you can spread it on crostinis and sandwiches. With such a wide array of possibilities, your taste buds won't get tired.

This chutney complements a wide variety of flavors. Image Credit: Sala Kannan

6. Mini-Tortillas With Ricotta Cheese and Grilled Peaches

These mini tortillas with ricotta cheese and grilled peaches may be just the easy snack or dessert option you're looking for. Velvety, light ricotta or ​requesón ​– a Portuguese and Brazilian cheese — is spread on a flour tortilla and drizzled with dark corn syrup, then finished with a juicy grilled peach.

Try out this surefire crowd-pleaser at your next BBQ! Image Credit: Yvette Marquez

7. Peach Tea

Freshly brewed homemade peach tea is a naturally sweet beverage option for your next summer brunch of barbecue. While this tea is already delicious on its own, those who prefer additional sweetness can try honey, stevia or coconut sugar for a healthier alternative to regular sugar.

Sip on peach iced tea to cool down and relax in summer. Image Credit: Kris Robertson/Demand Media

8. Peach Bellini

Ahh, the peach bellini — a classic cocktail invented in the 1930s or '40s by Harry's Bar in Venice, Italy. Transport yourself to another time and place and discover this beautiful cocktail's timelessness by recreating it at home. With just four ingredients and a food processor, you'll soon delight in the charms of this light and sweet, bubbly cocktail.

Peach bellinis are a sophisticated alternative to the standard mimosa. Image Credit: Leigh Ann Chatagnier

9. Peach Preserves

Revel in the flavors of summer, even during the deepest winter, by preparing some peach preserves before the season ends. Peach preserves are deceptively simple to make and can for long-term storage. Make several batches now to give away as Christmas presents for a truly special gesture your loved ones will appreciate.

Plan ahead to savor your homemade peach preserves into winter. Image Credit: Laura Beth Drilling/Demand Media

10. Peach Crisp

Just like bananas, overripe peaches are excellent to bake with. Instead of tossing that mushy, overripe peach in the trash, make a mouthwatering peach crisp. The peach filling slightly caramelizes as it bakes underneath a crunchy oat-and-brown sugar streusel. Top it off with a scoop of ice cream, and you've got yourself a lovely simple dessert.

A comforting peach crisp is perfect after a hearty dinner. Image Credit: Sarah Vantassel/Demand Media

Butter beans are sold fresh, dried, canned or frozen. The canned kind are ready to eat, but other forms of butter beans need to be cooked before they can be consumed. Cook butter beans on the stove, in a pressure-cooker or in a slow-cooker. They're best cooked for a long time at a low temperature or for a short period at a high temperature to preserve their shape.

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Dried Butter Beans

Dried butter beans require soaking before they can be cooked. Soak the beans in cool water for a minimum of five hours and as long as eight hours or overnight. Ensure that the beans are fully submerged. The longer they soak, the softer and creamier they'll be. Do not use the soaking liquid to cook the beans, as sugars — which produce gas when consumed — are released by the beans into the liquid.

Fresh and Frozen Butter Beans

Fresh or frozen butter beans do not require soaking before cooking. Fresh beans only need to be rinsed to remove debris and cooked as is. Defrost frozen beans before cooking. Both fresh or frozen butter beans still require fairly long cooking times — as long as an hour on the stove.

Stove-Cooked Beans

Soaked and fresh beans require simmering for about 60 minutes on the stovetop and need a lot of liquid to develop their soft, creamy texture. Use a 1-to-3 ratio of beans to liquid, such as stock or water. Add dried spices, chopped aromatics, and fats or pieces of seasoning meat, such as bacon or salt pork, at the beginning of the cooking process. Add salt after the first 10 minutes of cooking, once the skins have softened, to give it a chance to penetrate. Add acids, such as tomatoes or vinegar, at the end of the cooking time, as they can prolong cooking times.

Slow-Cooker Beans

A slow-cooker cooks beans at a controlled temperature and requires very little attention. Use plenty of liquid — at least a 3-to-1 ratio of liquid to beans — and avoid adding acids until the end of the cooking period. On the low setting, fresh butter beans will cook in roughly four hours, while soaked dried beans will be ready in five to six hours.

Pressure-Cooked Beans

Pressure-cookers use high temperatures to quickly soften and cook beans. Because too high of a temperature can lead to mush, pay close attention to pressure settings and cooking times. Add seasonings, including salts and cured meats, at the beginning and acids after the beans are fully cooked. Use a 4-to-1 ratio of liquid to beans, and clamp on the lid securely before placing it over heat. Never fill a pressure- cooker more than 2/3 of the way full, and if you hear sputtering, remove the pressure-cooker from the heat and check the valve, as it is likely clogged. Dried beans need to be soaked before cooking in a pressure-cooker. Dried, large butter beans that have been soaked for 12 hours will be ready in four to seven minutes.

Canned Butter Beans

Canned butter beans are ready to eat and do not require further cooking, although many people at least heat up the beans before consuming them. Drain butter beans into a colander and rinse them under cool water to remove the canning liquid, and use the canned beans as you would cooked beans. They will not hold up well to long cooking times, however, and are more prone to disintegration when cooked at high temperatures. Heat up canned beans on the stove or at a low setting in a slow- cooker. Canned beans do not need much added liquid and can be eaten as soon as they are warmed through, around 10 minutes on medium heat on the stove. Season canned beans as you like and at any time during cooking.