Quick Pickled Red Onions

Submitted by dicentra

"NY Times - Adapted from a recipe by Molly Wizenberg"

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 1 quart

ingredients

• 2 cups apple cider vinegar
• 1⁄3 cup granulated sugar
• 1⁄2 cup water
• 1 teaspoon dried oregano or 1 teaspoon thyme
• 1 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 2 medium red onions, about 1 1/4 pound

directions

1. Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
2. Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
3. When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
4. Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
5. When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
6. They will keep, chilled, for up to 2 weeks.

Reviews

[queenbeatrice]

I made these 2 days ago and had my first bite today. Very tasty and easy to make. I used whole baby red onions instead of thinly sliced medium red onions.