Pickled Onions

Name: Pickled Onions
Yield: Makes 1 quart (1 L)
Ingredients: 10 small red torpedo onions, about 1 inch (2.5 cm) wide at the thickest point, peeled and whole, or 1 large red onion, peeled and cut into ¾-inch (2-cm) wedges; 2 sprigs thyme; 1 teaspoon sugar; 1 cup (240 ml) white wine vinegar; 10 small red torpedo onions, about 1 inch (2.5 cm) wide at the thickest point, peeled and whole, or 1 large red onion, peeled and cut into ¾-inch (2-cm) wedges

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Ingredients

1 cup (240 ml) white wine vinegar
1 teaspoon sugar

Preserve
Vegan
Gluten-free

Method

In a medium saucepan, bring the vinegar, ½ cup (120 ml) water, the sugar, and thyme to a boil. Add the onions, reduce the heat to a simmer, and cook for 3 to 4 minutes, until the onions are still crisp but a little translucent on the exterior. Remove from the heat and let cool completely. Store in an airtight container in the refrigerator for up to 1 month.