These pickled red onions are a satisfying combination of sweet and sour. Serve them over Smart Chicken frankfurters, burgers, sausages, and barbecued sandwiches.
- 1 red onion, halved and then thinly sliced
- ½ teaspoon sugar
- ½ teaspoon salt
- ¾ cup rice vinegar (or substitute apple cider or white wine vinegar)
- 1 small clove garlic, peeled and sliced
- 5 black peppercorns
- 5 whole allspice berries
- 2 sprigs fresh thyme
- 1 dried chile (optional)
- 2 to 3 cups water
- Sealable jar or container
In a small saucepan, bring water to a boil. In the jar or container, combine the sugar, salt, vinegar, garlic, peppercorns, allspice, thyme, and chile (if using). Transfer the sliced onion to a colander in the sink and carefully pour the boiling water over them.
Add the onions to the jar and stir gently. Seal and let rest at room temperature for at least 1 hour. Pickled onions should be stored in the refrigerator and will keep for up to three weeks.