Pickled Red Onion
Adapted from Budmo!: Recipes from a Ukrainian Kitchen by Anna Voloshyna. We love to keep a jar of these in the fridge to garnish tacos or deviled eggs, tuck into sandwiches and a million other uses. Voloshyna uses it in Budmo! to finish a Crimean Stew with Chickpeas.
READ: Cookbooks We Love: ‘Budmo!’ deliciously captures the spirit of Ukraine (we laughed! we cried!)
Makes about 2 cups.
Ingredients
1 large red onion, halved through the stem end, then cut into thin half-moons
1/2 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
Fresh thyme sprigs
Instructions
1. Tightly pack the onion slices into a heatproof 1-pint glass jar with a lid.
2. In a small saucepan, combine 1 cup water, the vinegar, sugar, salt and thyme and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat and pour the brine over the onion to completely submerge. Let cool to room temperature. Serve right away, or cover the jar and store in the refrigerator for up to 2 weeks.
Pickled Red Onion
Ingredients
- 1 large red onion, halved through the stem end, then cut into thin half-moons
- 1/2 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Fresh thyme sprigs
Instructions
- Tightly pack the onion slices into a heatproof 1-pint glass jar with a lid.
- In a small saucepan, combine 1 cup water, the vinegar, sugar, salt and thyme and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat and pour the brine over the onion to completely submerge. Let cool to room temperature. Serve right away, or cover the jar and store in the refrigerator for up to 2 weeks.
