Quick Pickled Red Onions
So easy to make and the perfect topper for so many things - tacos, sandwiches, salads, poke bowls, nachos and so much more!
1 pounds red onion, sliced, about 1/2 lb of onion
1/4 cups vinegar, rice or red vinegar
1/4 cups water
1/2 tsps kosher salt
1/2 tsps sugar
10 medium peppercorns, optional
3 sprig thyme sprigs, optional
Slice one medium red onion thinly. Place onion in a jar or glass container. It’s ok if they fill the container, they will reduce in size by ½ once they begin pickling.
Heat vinegar with salt and sugar and thyme and peppercorns for 60 seconds in microwave to dissolve sugar and salt. Pour over, mix well and let sit at room temp. It looks like the liquid won’t cover the onions but the onions flatten down and the liquid amount is perfect.
Refrigerate after letting them sit out for half hour to an hour. Shake several times as well.
Will keep in the refrigerator for 2-3 weeks.