-
Prep time
1 hour 10 minutes
-
Cook time
3 minutes
-
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
Continue After Advertisement
Ingredients
-
1
large red onion
-
1/2 teaspoon
coarsely-ground black pepper
-
1/2 teaspoon
ground cumin
-
1 teaspoon
dried oregano
-
3
cloves garlic, sliced
-
1/2 teaspoon
fresh thyme leaves
-
1/2 teaspoon
kosher salt
-
1 cup
cider vinegar
-
2 teaspoons
light amber agave nectar
Directions
-
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.
See what other Food52ers are saying.