Pickled red onions are a great condiment to have on hand. Add them to your favorite sandwich, use them on tacos, or add them to a salad. They provide a nice tanginess to food without quite a strong onion taste. They only take about 15 minutes of active prep time and will last stored in the refrigerator for up to a month.
Quick Pickled red onions
1 quart water
1 medium red onion
½ teaspoon sugar
½ teaspoon salt
¾ cup rice vinegar or white wine vinegar
1 small clove of garlic, halved
4 or 5 black peppercorns
4 or 5 allspice berries
2 or 3 small springs of thyme
Bring 1 quart water to a boil. Meanwhile peel and slice the onions into no wider than ¼-inch rings. Peel and cut the garlic clove in half. Pour the vinegar into a one-pint mason jar or other suitable glass container. Add the sugar and salt to the vinegar and stir or shake to dissolve. Then add the garlic, peppercorns, allspice berries, and thyme sprigs.
Place the sliced onion rings in a sieve and place the sieve in the sink. Slowly pour the boiling water over the onions. Let the onions drain and cool slightly in the sink. Add the onions to the jar and stir gently to evenly distribute the flavorings.
The onions will be ready in about 30 minutes, but only get better with time. Store the onions in the refrigerator. They will keep for for close to a month in the refrigerator properly sealed.