Add these tangy quick pickled onions to any dish, especially tacos, wraps and salads for added flavour.

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Quick-Pickled Onions

Course Side Dish

Ingredients

• 1 medium red onion or heirloom carrots cut in thin ribbons with a vegetable peeler
• ½ teaspoon sugar
• ½ teaspoon salt
• ¾ cup rice vinegar white wine vinegar, or apple cider vinegar
• ¼ small Jalapeño thinly sliced
• 1 small clove of garlic halved
• 5 peppercorns black, green or pink
• 2 small sprigs of thyme

Instructions

• Peel and thinly slice the onion.
• Peel and cut the garlic clove in half.
• Add the sugar, salt, vinegar and flavourings In the glass container that you will be using to store the onions.
• Stir to dissolve.
• Place the onions in a sieve and place the sieve in the sink.
• Slowly pour 3 cups of boiling water over the onions and let them drain.
• Add the onions to the jar and stir gently to evenly distribute the flavorings.
• The onions will be ready in about 30 minutes, but are better after a few hours.
• Store in the refrigerator.
• They will keep for several weeks, but are best in the first week.

Recipe inspired by Kitchn.