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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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NY Times - Adapted from a recipe by Molly Wizenberg Ingredients:
2 cups apple cider vinegar |
1/3 cup granulated sugar |
1/2 cup water |
1 teaspoon dried oregano or 1 teaspoon thyme |
1 teaspoon salt |
1/2 teaspoon ground cumin |
2 medium red onions, about 1 1/4 pound |
Directions:
1. Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
2. Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
3. When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
4. Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
5. When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
6. They will keep, chilled, for up to 2 weeks.
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