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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.