Quick pickled onions
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Quick pickled onions - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large onions, chopped
- 1/4 tbsp. olive oil, plus 1 tbsp. l.
- 3 cups red wine vinegar
- 2 tablespoons of sugar
- 6 black peppercorns
- 4 sprigs fresh thyme, plus 2 tablespoons chopped for garnish
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Cooking the dish according to the recipe:
- Sauté the onion over low heat with 1 tablespoon of olive oil until soft. In a large saucepan, combine the vinegar, 1/4 cup of olive oil, sugar, pepper, and thyme and bring to a boil. Add the onion to the hot liquid and simmer for 5 minutes.
- Remove the pan from the heat and let the onions sit for 2 hours or overnight. When ready to serve, drain and garnish with thyme.
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