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Quick Pickled Red Onions
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Description
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.
Ingredients
- 1 Large Red Onion
- ½ teaspoons Coarsely Ground Black Pepper
- ½ teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 3 cloves Garlic, Sliced
- ½ teaspoons Fresh Thyme Leaves
- ½ teaspoons Kosher Salt
- 1 cup Cider Vinegar
- 2 teaspoons Light Amber Agave Nectar
Preparation
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.
More Recipes from Rachel Chartoff | Birdseed Kitchen
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