My absolute favorite thing to have on hand for serving pretty dishes are quick pickled red onions.
A large kettle of boiling water (we just heat up water in our electric kettle)
1 cup of rice vinegar
1 large red onion
1 teaspoon salt
1/4 cup organic sugar
a handful of thyme
1 clove of garlic quartered
1 ice bath (cold water with a glass full or so of ice in it)
1. To make these we are going to use a little different method than the other quick pickles above. First, you will want to pour the vinegar, salt, sugar, thyme, and garlic into the jar you will be storing the onions in. Stir the mixture till it dissolves fully and set aside.
2. Next, slice your red onion thinly and then separate each layer into a fine mesh strainer. Place the onions over the sink in the strainer and pour the boiling water over them to blanch them. Immediately transfer them to an ice bath. This will help them retain some crispness to them. Once they have cooled and drained add them into your jar.
3. Stir the onions to make sure they are evenly floating in the liquid. They will release some liquid the longer they are in the jar. Once they are cooled, close the lid and place in the fridge to keep for several weeks, but the sooner you eat them the better and crisper they are.
Keywords: pickles, preservation, red onions, summer, pantry staple, tacos