A recipe for punchy and vibrant quick-pickled red onions that lends pop and crunch to everything from sandwiches to salads, adapted from Molly Wizenberg's recipe here.
In a large, non-reactive saucepan, combine everything but the onions and bring to a boil. When brine boils, add onions and remove from heat.
Cover pan and let sit for 20 minutes. Uncover and bring pickles to room temperature; then seal in a quart jar and chill 2 hours or longer.
Pickles will keep in the refrigerator for a couple of weeks.
Drain pickled onions slightly before piling onto your burger.