Pickled Red Onion Recipe
Pickled red onion is a traditional topping for carnitas. This recipe makes more than you will require for your dinner tonight, but it keeps well in the refrigerator and is also great on hamburgers, sandwiches, chopped and added to chicken or tuna salad, and as a tasty and colourful addition to a charcuterie board. I used the pickled onions the same day I made them, but they will keep in the refrigerator for weeks and the flavours will improve.
Pickled Red Onion
Ingredients
- 1 large red onion, very thinly sliced
- 2 garlic cloves, very thinly sliced
- 4 sprigs of fresh thyme
- ½ cup each rice vinegar, apple cider vinegar and water
- 5 peppercorns
- 5 allspice berries
- 1 clove
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp honey
Instructions
- put sliced onions in a colander
- slowly pour a kettle of boiling water over the sliced onion (it softens the onions a bit)
- put onions in canning jars (I used a large mason jar that used to contain grainy mustard)
- poke garlic slices and thyme sprigs down the sides of the jar (photo 1)
- bring vinegars, water, peppercorns, allspice, clove, salt, sugar and honey to a boil
- remove from heat and pour over onions in jar (photo 2)
- seal lid and refrigerate until ready to use (photo 3)
photo 1
photo 2
photo 3
