Thinly sliced red onions pickled with fresh herbs create a vibrant, tangy, and aromatic condiment perfect for salads, sandwiches, and more.
Recipe Information
Total Time:
Yield:
1 quart
Ingredients
3 medium red onions (about 1 pound total)
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 sprigs fresh rosemary
1 cup water
1 cup apple cider vinegar
1 tablespoon granulated sugar
1 tablespoon coarse kosher salt
Directions
Using a mandoline or sharp knife, slice onions ¼ inch thick. Place onions, thyme, tarragon and rosemary in a clean 1-quart jar; set aside.
In a small saucepan, stir together water, vinegar, sugar and salt. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 2 to 3 minutes or until sugar and salt dissolve, stirring often.
Pour hot vinegar mixture over onions and herbs in jar. Cool to room temperature. Cover and refrigerate for at least 2 hours before serving. Store in the refrigerator up to 2 weeks.