Combine rice vinegar, white wine vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The spicy, sweet, and acidic flavors of these pickled red onions are sure to add a pop to any burger or taco recipe.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. rice vinegar | ||
| ½ c. Hy-Vee white wine vinegar | ||
| 1 c. water | ||
| 1 tbsp. Hy-Vee kosher salt | ||
| 1 tbsp. Hy-Vee sugar | ||
| 1 red onion, about 6 oz. | ||
| 2 c. boiling water | ||
| 1 clove(s) garlic, sliced | ||
| 3 sprig(s) fresh thyme | ||
| 1 tsp. Hy-Vee peppercorns |
Things To Grab
- Small saucepan
- Colander
- Medium saucepan
- Pint-size glass mason jar
Directions
Cut red onion into 1/4-inch slices; place in a colander. Add 2 cups water to a medium saucepan, bring to boiling. Immediately, pour boiling water over onions; drain.
Add onion, garlic, thyme and peppercorns to a pint jar. Fill jar with hot brine; stir gently. Discard any leftover brine. Cool.
- Cover and refrigerate at least 2 hours before serving. Serve within a week.
Nutrition facts
Servings
15 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0g
- Sodium: 720mg
- Total Carbohydrates: 4g
- Protein: 0g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 4%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
August Seasons 2017.