Pickled Red Onions with Lemon Thyme
This is a refreshing addition to salads, sandwiches or it is refreshing right out of the jar.
Equipment
- 1 liter canning jar and lids (boiled and dried)
- Heavy pot (non-reactive if possible)
- Wooden/Bamboo Spoon
- Non-reactive bowl
- Jar remover
Ingredients
- 1-2 red onion (organic if possible). Amount dependent on size of onion.
- 4 fresh sprigs of lemon thyme (washed and crushed)
- 1 tbsp. unsalted pickling spices
- 1/2 to 1 tsp teaspoon Kosher salt (more to taste)
- 1/2 tsp sugar
- 10 ounces white vinegar (4 to 5%) acidic or more if you like a more pungent flavor
- 6 ounces purified water
Instructions
- Peel and slice onions, then place into a non-reactive bowl
- cover onions with 1/2 tsp a salt, and 1/4 tsp sugar. Let sit for 30 minutes to 1 hour. or even overnight. This is an important to step to ensure sliced onions are infused the vinegar mixture
- Add thyme, pickling spices, remaining salt and sugar to prepared jar
- Add water and vinegar to non-reactive pot and let warm, but do not boil
- Drain liquid from onions. Place onions into jar with spices
- Pour warm vinegar and water mixture into jar
- Cover tightly and boil for another 10 minutes
- Refrigerate after cooled down
Notes
This recipe yield about 16 servings. Each serving is approximately 1 ounce, about 5.5 calories per serving. When used daily this often keeps for about a week. In my home we use on tacos, sandwiches, salads, or eat right from the jar. It’s a good addition to any savory dish.
Some researched health benefits of red onions (not an exhaustive list)
- May reduce inflammation
- May reduce cholesterol
- May detoxify the body
- May lower blood pressure
- May improve brain function
Nutrition
Calories: 5.5kcal
Tried this recipe?Let us know how it was!
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