Description
These quick pickled red onions are tangy, slightly sweet, and perfectly crisp. Made with apple cider vinegar, garlic, and thyme—they’re a versatile condiment for any dish.
Ingredients
1 large red onion, thinly sliced
1 cup apple cider vinegar
½ cup water
2 Tbsp granulated sugar
1 tsp salt
1 tsp black peppercorns
½ tsp mustard seeds
3 cloves garlic, smashed
2 sprigs fresh thyme (or 1 tsp dried thyme)
Instructions
Place the thinly sliced red onion in a clean glass jar or heatproof bowl.
In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and thyme.
Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve.
Pour the hot brine over the onions, ensuring they’re fully submerged.
Let cool to room temperature (15–20 minutes).
Seal the jar and refrigerate.
For best flavor, let chill overnight. They’re ready in 2 hours and last up to 2 weeks.
Notes
Optional additions: jalapeño slices, pink peppercorns, or a splash of beet juice for color.
Use white vinegar for a sharper tang if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Side
- Method: Pickling
- Cuisine: Mediterranean, American
