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Quick-Pickled Red Onions


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  • Author: Amanda
  • Yield: about 1-1/2 cups onions 1x

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

  1. 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.
  2. Store in the refrigerator in a glass container with a tight-fitting lid for up to 1 month.
  • Category: Basics & Staples