Description
Crunchy, acidic jewel-pink pickled red onions will give a flavor boost to so many dishes!
Ingredients
Scale
- 1/2 cup water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cups white wine or cider vinegar
- 4 cloves garlic, halved
- 1/2 to 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 2 sprigs fresh thyme
- 1 medium red onion (about 10 to 12 ounces), sliced 1/4-inch-thick
Instructions
- In a small saucepan, combine the water, salt and sugar. Bring to a boil over high heat and boil just until the sugar and salt are dissolved. Add the vinegar, garlic cloves, peppercorns, red pepper flakes and thyme, and stir to combine. In a canning jar, add all of the red onion slices. Pour the vinegar mixture on top, ensuring all of the onion is covered. Allow to sit, covered, for at least 1 hour before using.
- Store in the refrigerator in a glass container with a tight-fitting lid for up to 1 month.
- Category: Basics & Staples