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Prep time
1 hour 10 minutes
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Cook time
3 minutes
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Serves
16
Author Notes
Colorful, crunchy, and convenient, these Quick Pickled Red Onions take about ten minutes to prepare, and last for a month in the refrigerator. They are a piquant accompaniment to pork, a brilliant sandwich topping, or just the thing to brighten up a simple plate of scrambled eggs. —birdseedkitchen.com
Ingredients
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1
large red onion
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1/2 teaspoon
coarsely-ground black pepper
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1/2 teaspoon
ground cumin
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1 teaspoon
dried oregano
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3
cloves garlic, sliced
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1/2 teaspoon
fresh thyme leaves
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1/2 teaspoon
kosher salt
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1 cup
cider vinegar
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2 teaspoons
light amber agave nectar
Directions
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Slice onion into thin half-moons, about 1/8 inch thick. Pack into a quart-sized Mason jar or other non-reactive container with a tight-fitting lid.
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In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.
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Pour brine over onions in jar. Close the lid, and gently shake the jar to distribute the brine with the onions. If necessary, pack onions down with a spoon so they are submerged in brine.
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Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.
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