Pickled Onion
This is a very important condiment for a soon-to-be published Burger recipe (oh how i do love a good burger!) . Stay tuned because it’s a keeper. It’ll happen in the New year when life settles down again and is a little less chaotic!
Makes about 2 Cups
1 Medium red onion, thinly sliced
1 clove garlic, smashed
3 sprigs fresh thyme
5 Peppercorns
1/2 Cup white distilled vinegar
1/2 Cup water
1 tbsp granulated (white) sugar
1 tsp salt
Place the onion, garlic, thyme and pepper in a (mason) jar.
Bring the vinegar, water, sugar and salt to a boil, let it boil and come together for 2-3 minutes and then pour the boiling the liquid over into the jar with the onion and the close lid tightly.
Set aside to cool and then refrigerate over night.
Notes:
- This will keep in the fridge for 1-2 weeks.
- This will work with white onion too but may not look as pretty.
| Servings | Prep Time |
| 2 Cups | 5 minutes |
| Cook Time |
| 5 minutes |
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This is a very important condiment for a soon-to-be published Burger recipe (oh how i do love a good burger!) . Stay tuned because it's a keeper. It'll happen in the New year when life settles down again and is a little less chaotic!
|
- 1 Medium red onion , thinly sliced
- 1 Clove garlic , smashed
- 3 Sprigs fresh thyme
- 5 Peppercorns
- 1/2 Cup white distilled vinegar
- 1/2 Cup cold water
- 1 tbsp granulated (white) sugar
- 1 tsp salt
- Place the onion, garlic, thyme and pepper in a (mason) jar.
- Bring the vinegar, water, sugar and salt to a boil, let it boil and come together for 2-3 minutes and then pour the boiling the liquid over into the jar with the onion and the close lid tightly.
- Set aside to cool and then refrigerate over night.
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