Virginia Willis shows us Quick Pickles 101 and makes Pickled Red Onion, as seen on her Course Canning, Pickling and Preserving with Virginia Willis on Food Network Kitchen.
Recipe courtesy of Virginia Willis

Pickled Red Onions

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  • Level: Easy
  • Total: 8 hr 10 min
  • Active: 10 min
  • Yield: 1 pint
Zesty pickled red onions are sour, salty and sweet. They are a multi-purpose condiment that make for a zippy and flavorful addition to tacos, burgers, sandwiches, roast meats–you name it. It may seem somewhat silly to par-cook them for 30 seconds, but this quick cooking process softens them and makes them more receptive to the vinegar and seasonings. 



Special equipment:
Sterilized glass container with a tight lid, such as a pint canning jar
  1. Bring a medium pot of water to a rolling boil. Add the onions and cook for 30 seconds, then drain in a colander. Let cool slightly, then transfer to a sterilized glass container with a tight lid, such as a pint canning jar. Add the thyme. You want to make sure there is enough headroom at the top of the jar so that the vinegar solution can cover the onions.
  2. In a second medium pot, combine the vinegar, sugar and salt. Bring to a boil and stir until the sugar and salt are dissolved, 1 to 2 minutes.
  3. Pour the vinegar mixture over the onions in the jars, making sure the onions are completely submerged. Let cool slightly.
  4. Cover and refrigerate until the onions turn pink and are seasoned throughout, at least 8 hours. Drain the onions and serve. The onions can be refrigerated in the pickling liquid for up to 2 weeks.