This is worthy of memorization for two reasons. The first is that pickled onions are an amazing upgrade to literally everything, including sandwiches and burgers and tacos and straight out of the jar. Second, once you memorize the ingredient ratios here, you’ll end quick-pickling everything — cabbage, carrots, broccoli, cauliflower.
Quick-Pickled Onions: In a medium heavy saucepan, bring 2 cups water, 1/4 cup vinegar (any kind, I usually use red wine), 2 tablespoons sugar, and 1 teaspoon salt to a boil over high heat. When the sugar has dissolved, add 1 medium red onion (sliced thin), reduce the heat to low, and simmer, uncovered, until they have wilted, about 4 minutes. Remove the pan from the heat and set aside to cool to room temp. Do not rinse or drain. You can use immediately. Store leftovers in their pickling liquid.
