quick pickled red onions
Delicious pickled veggies without canning! This is a quick pickling technique that is easy and fast!
Servings 1 16oz jar
- 1 cup water
- 1 cup vinegar white or apple cider
- 1 teaspoon salt
- 2 teaspoon honey
- shaved fennel
- fresh thyme sprigs
- 1 jar (about 2 cups) sliced onions, beets, radishes, etc
Bring water, vinegar, salt, and honey to a boil.
Stuff a mason jar with sliced veggies, shaved fennel, and fresh thyme up to about an inch from the top of the jar.
Fill with brine almost to the top.
Let cool, cover, and store.
Store these in the fridge for a couple of months. However, they are best eaten from 2 days-2 weeks after made. You'll find the sweet spot.
Experiment with different spices and veggies.