Pickled Red Onions

Let's Cook

1. Step 1.

   Fill a large bowl with ice water and submerge the sliced red onion rings in it. Let them soak while you prepare the brine.

2. Step 2.

   In a large stockpot over high heat, combine 1½ cups cold water, 1½ cups champagne vinegar, 1½ cups apple cider vinegar, 1½ cups sugar, the thyme bundle, 3 tablespoons kosher salt, 1 tablespoon yellow mustard seeds, and 1 teaspoon crushed red pepper flakes. Bring to a boil, stirring occasionally, until the sugar and salt are fully dissolved.

3. Step 3.

   Remove the pot from the heat and let the brine cool to room temperature, about 30 minutes. Once cooled, remove and discard the thyme bundle.

4. Step 4.

   Drain the onions in a colander and transfer them to a quart jar or a large bowl. Pour the cooled pickling brine over the onions, ensuring they are fully submerged.

5. Step 5.

   Cover the jar or bowl and refrigerate for at least 12 hours before serving. The pickled onions can be stored in a lidded jar in the refrigerator for up to 1 month.