Tangy and sweet, pickled red onions give sandwiches, salads, bowls, tacos and more a burst of bright flavor and color. They’re easy to make and, if you slice them super thin, require only the briefest amount of time in the brine to achieve pickled perfection. Want to infuse the onions with a little more of a bite? Add a few slices of jalapeño to the jar for a bit of heat.
Pickled Red Onion with Thyme
Prep Time 5 minutes
Cook Time 7 minutes
Pickling Time 1 hour
Total Time 1 hour 12 minutes
Servings 8
Calories 54 kcal
Ingredients
- 2 small organic red onions about 2-½ cups sliced
- 1 cup organic apple cider vinegar
- 1 cup organic white wine vinegar
- 2 cups filtered water
- 2 tsp. organic black pepper
- 1/3 cup organic cane sugar
- 1-½ Tbsp. Redmond Real Salt
- Fresh thyme rosemary, sage or other herb of choice
Optional
- Jalapeño pepper sliced, seeds removed
Instructions
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Thinly slice onion or use mandoline.
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In medium saucepan, mix vinegars, water, salt, pepper, sugar and several sprigs of thyme or fresh herb of choice. Boil several minutes and stir until salt and sugar are dissolved.
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In bowl, place onion and pour in liquid. Set aside to cool down.
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Into 10- or 12-oz. Mason jar, transfer onions and brine. Add in more sprigs of thyme. Add jalapeño pepper, if using. Cap and refrigerate 1 hour to overnight, depending on thickness of onions. (Note: Pickling is done when onions are tender and bright in color.)
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Keep refrigerated and use within 2 weeks.
Recipe Notes
Get the ingredients you need to get pickling!
Nutrition Facts
Pickled Red Onion with Thyme
Amount Per Serving
Calories 54
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 1082mg45%
Potassium 93mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 10g11%
Protein 0.4g1%
Vitamin A 7IU0%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.