An awesome second life for those leftover, about-to-go-bad onions. Or shallots! I make a batch of these monthly, and always have a jar tucked in the back of my fridge. They pair beautifully with fish and grilled meat, on burgers, in your sandwiches, salads, tacos or on top of your morning eggs. These will keep in the fridge for up to a month. 

PARTS
— 3 cups water
—1 cup red wine vinegar or apple cider vinegar
— 1 tbsp cumin seeds (recommended, but not necessary) 
— 1 tbsp yellow mustard seeds (recommended, but not necessary) 
— 1 tbsp whole black peppercorn
— 5 fresh thyme sprigs
— 2 bay leaves
— 3.5 tbsp granulated sugar
— 2.5 tbsp salt
+
2lbs (about 4 medium-sized) red onions, thinly sliced.

Note: I sometimes use a mandolin for very thin onion strips, other times I cut them myself for larger, more rustic slices (as seen in picture).


CLUES
1. In a medium saucepan, combine all ingredients except the onions -- the water, vinegar, cumin seeds, mustard seeds, peppercorn, thyme, bay leaves, sugar and salt. Bring it to a boil, and then lower the heat and let it simmer for 3 minutes. Remove it from the heat, and allow it to steep until it's room temp. 

2. Pack the sliced onions into a very clean 2qt (64 oz) glass jar, or multiple smaller jars if need be. Most metal containers react to the vinegar, and plastic will absorb the flavors. Pour the brine over them, making sure to get all the seeds and leaves in there, too. Let them sit for at least an hour before eating. They reach their peak at 2-3 days. Store them tightly sealed in the fridge for up to 1 month.


Inspired by gjelina.