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Quick Pickled Red Onions
Mandy

Quick Pickled Red Onions

Crunchy, tangy refrigerator pickled red onions with garlic, mustard seeds, peppercorns and fresh thyme. Ready in a few hours and perfect on burgers, avocado toast and sandwiches.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup white wine vinegar or white vinegar
  • 1/4 cup water
  • 1 clove garlic cut into 3 pieces
  • 1/2 tsp sea salt
  • 1/2 tsp sugar white cane or raw
  • 1 tsp whole mustard seeds
  • 1 tsp whole peppercorns
  • 2 to 3 sprigs fresh thyme
  • 1 medium red onion sliced

Method
 

  1. Slice the onion to a medium thickness, using a mandolin or a knife and keeping the slices as even as you can.
  2. In a small pot, add the vinegar, water, garlic, sea salt, sugar, mustard seeds and peppercorns.
  3. Bring to a rapid boil, then turn off the heat and let cool for 5 minutes.
  4. Meanwhile, pack the onion slices and thyme sprigs into a glass jar.
  5. Pour the slightly cooled liquid over the onions, making sure they are all covered.
  6. Refrigerate for 2 to 3 hours. The longer they chill, the more pickled they get.

Notes

The pickled onions will last in the refrigerator for up to 2 weeks.