Quick Pickled Red Onions
HB-8012 · Hand-built original
Thinly sliced red onions packed into a jar with rosemary or thyme, juniper berries or peppercorns, red pepper flakes and a cinnamon stick, covered with a hot sweetened vinegar brine.
SideVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: red onions
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 to 2 small red onions, peeled and sliced thin crosswise
- 1 sprig fresh rosemary or thyme
- 1 teaspoon juniper berries or black peppercorns
- 1 heaping teaspoon crushed red pepper flakes
- 1 cinnamon stick
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon kosher salt
- 1/4 cup white granulated sugar
Method
- Pack the thinly sliced red onions into a mason jar with the sprig of rosemary or thyme, the juniper berries or black peppercorns, the crushed red pepper flakes and the cinnamon stick.
- Bring the white vinegar, water, kosher salt and white granulated sugar to a light boil in a pot, whisking until the sugar dissolves completely.
- Pour the hot brine carefully over the onions in the jar so they are fully covered.
- Seal the jar, leave it on the counter for about 25 to 30 minutes until the brine cools, then refrigerate the pickled onions overnight, or for at least 1 hour, before using them, and keep the jar refrigerated for up to 2 to 3 weeks.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).