Quick Pickled Red Onion

Quick pickles are not preserves. Nothing here is shelf-stable and nothing needs to be — the acid is there to season and crisp, not to keep.

That is why the brine is warm rather than boiling and why the jar goes in the refrigerator.

Ten minutes of work, thirty of waiting, and every sandwich and bowl you make for the next fortnight is better for it.

There is no cheaper improvement to a plate of food.