Pickled Red Onions

When it comes to making dishes special without expending a lot of time and effort, special condiments are often the way to go. Swapping out mayo for a garlic aioli or taking the time to make your own pickles or barbecue sauce can take a sandwich from ordinary to extra ordinary with just a little initial investment of time. One great way to spice up sandwiches and burgers are homemade pickles, and I'm not just talking about pickled cucumbers. Since I'd never made any quick pickles at home, I looked for a simple recipe that didn't require a run to the store, a big time investment, and would provide a good base for developing my own pickle recipes. Deborah Madison is a name you can count on for quality recipes, and this is no exception. Although this is a very basic recipe, the acidic, crisp onions provide are a great foil to savory meat, salty cheese, and fresh, crunch vegetables on burgers and sandwiches alike. Now that I've found success with the basic recipe, I plan on experimenting with different vinegars and  herbs and spices, as well as different vegetables and hopefully create my own signature recipe along the way.

Pickled Red Onions
from Deborah Madison via Food and Wine
makes approximately 2 cups

1 1/2 cups white wine or cider vinegar
1 1/2 cups cold water
1 teaspoon sugar
1/2 teaspoon salt
1 large, dark red onion, sliced into 1/8-inch rounds
3 cups boiling water

1. In a medium bowl, combine the vinegar and cold water with the sugar and salt. Stir to dissolve the sugar and salt.

2. Put the onion slices in a colander and pour the boiling water over them. Rinse under cool water and drain. Add the onion to the vinegar brine, cover with plastic wrap and refrigerate until chilled.