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
1 hour 10 minutes
large red onion
coarsely-ground black pepper
cloves garlic, sliced
fresh thyme leaves
light amber agave nectar
In This Recipe
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.
In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.
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.
Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.