Red Onions Recipe

Prepare the onions

Peel the red onions and slice them thinly into half-moons about 1/8 to 1/4 inch (3–6 mm) thick. A sharp chef's knife or mandoline set to a thin setting gives consistent slices. Place the slices loosely into a clean 16–20 oz (500–600 ml) jar or bowl.

Make the pickling brine

In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Add the whole black peppercorns, mustard seeds, red pepper flakes, and bay leaf. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes. Remove from heat and add the thyme sprig.

Heat and pour

Carefully pour the hot brine over the sliced onions in the jar, pressing the onions down so they are fully submerged. If necessary, add a little extra water or vinegar to cover. Let the jar sit uncovered until it reaches room temperature, about 20–30 minutes.

Seal and chill

Once cooled, put a lid on the jar and refrigerate. The onions will be usable in about 30 minutes for a quick pickle, but are best after 4 hours to overnight when flavors meld. Store refrigerated up to 3 weeks; remove the bay leaf and thyme before serving if desired.

When ready to serve, drain a portion of the pickled onions and toss lightly with the extra virgin olive oil and freshly ground black pepper to round the flavor and soften the bite. Serve as a condiment on tacos, salads, sandwiches, grilled meats, or grain bowls.