Ingredients
- PICKLED RED ONIONS:
- 1 lg. red onion thinly sliced
- 1 1/2 c. white vinegar apple cider vinegar or rice vinegar
- 2 T. granulated sugar
- 1 1/2 tsp. salt
- FLAVORINGS: (optional)
- 1 tsp. black peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 sm. hot red pepper
- 3 cloves garlic peeled
- 1 tsp. whole cumin seeds
- 1/4 tsp. red pepper flakes
- 1 stick cinnamon
- 5 allspice berries
Servings: pint
Units:
Instructions
- Peel and slice the red onion into thin slices. Pack onions into a pint sized Mason jar.
- In a small saucepan stir together vinegar, sugar, and salt. Add in 1 to 2 flavorings if desired. Bring to a boil; remove from heat.
- Carefully, pour the hot liquid over the onions in the jar leaving 1/4-inch headspace. Wipe the rim clean. Place the lid on the jar and screw on a band fingertip tight. Allow to cool to room temperature.
- Refrigerate for up to 3 weeks, but best if eaten in the first week.
- Cook’s Note: The trick to making truly quick pickled onions is to slice the onions very thin (about 1/8-inch) so they soften up and absorb the vinegar quickly. You can do this with a sharp chef’s knife or a mandoline.
- Slice the onions thicker (about 1/4-inch) for more of a crunch, but be aware you will need a few hours or overnight to give the vinegar time to pickle the onions.
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