by Dana Velden
How To Make Quick-Pickled Onions
1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container
- Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
- Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
- Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
- Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
- Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.