Pickled Onions with Thyme

One of the easiest things to do in the kitchen is pickle. I know we have all grown accustomed to grabbing the green jar off the shelf at the grocery store and been satisfied with those. But, until you make your own you will never know how amazing a homemade pickle can be.

You can pickle any hard vegetable from carrots to turnips to beets to, of course, cucumbers. The one that shines, however, in my opinion is the onion. The onion has so much flavor to start with and it’s a very forgiving vegetable too.

The brine for this recipe uses apple cider vinegar, my personal favorite. But you can use any kind of vinegar for this recipe including white vinegar and rice wine vinegar. This is a modified Asian pickled onion recipe.

This dish goes really well with steaks as well as Asian dishes such as seared tuna and rice.

Pickled Onions with Thyme

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, Asian-inspired pickle recipe.

This recipe works best when stored in a wide mouthed mason jar or a food grade glass container with a flip top lid. **This is a refrigerator pickle recipe

Ingredients

  • 2 Medium Red Onions
  • 5-7 Allspice berries
  • 4-5 Sprigs Fresh Thyme
  • 2 2/3 Cup Apple Cider Vinegar
  • 1/4 Cup Kosher Salt
  • 2 Cups Water

Directions

  1. Begin by peeling the onions and slicing them thinly. be sure to discard the root end.
  2. Add Vinegar, Salt, and water to a medium saucepan and bring to a boil. Once boiling give a quick stir to make sure the salt has dissolved then remove from heat.
  3. While waiting for the brine to come to a boil. Divide allspice berries, thyme, and onions between the jars. Be sure to separate the onion layers. **One onion per jar, be sure to pack them in.
  4. While still hot carefully ladle the brine over the onions. Fill until the brine covers the onions.
  5. Wait for jars to cool on the counter then place in the refrigerator for at least 7 days. They will be good before then but they will get better with time.

If you have leftover brine that’s ok as long as the onions are covered completely.

You can store these in the refrigerator for up to 6 months. They won’t last that long though


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