This recipe is from The Kitchen’s Dana Velden. Again, it’s a quick and easy recipe and delicious as a compliment to Mexican, BBQ, on top of salads, or anything you like with onions.
This recipe makes 1 pt (2C of onions):
What you’ll need:
- 1 medium red onion, sliced thin (I used a mandolin). You can cut them by hand and either leave them in rings, which we prefer, or cut them into rings, then quarter those, making moon shaped pieces
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 3/4C rice vinegar, white wine vinegar or apple cider vinegar
- Note: We used a combination of Rice & Apple Cider Vinegars
- 1 small clove garlic, halved
- 5 whole black peppercorns
- 5 whole allspice berries
- 3 small sprigs of fresh thyme
- 1 small dried chili
Bring to boil, 2 to 3 cups of water.
In the jar you are going to use for pickling, add the sugar, salt, vinegar, and any of the flavorings you’d like. We used all of them, though I didn’t have a small dried chili in the house, so we added 1/2 tsp. dried chili pepper flakes. Stir to dissolve the salt and sugar and blend the other ingredients.
Put the sliced red onions into a strainer or colander, over the sink, and slowly pour the boiling water over them, letting them drain, to par-boil them.
Make sure they are drained well, and put the onions into the jar. Gently stir to make sure the flavors are all well dispersed. Close the jar and refrigerate.
The onions will be ready to eat in about 30 minutes and will keep in the fridge for a few weeks (if they last that long), but will lose a little of the flavor the longer they sit.