Pickled Onions

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Pickled Onions
Makes about 1½ cups

1 tablespoon sugar
1 teaspoon kosher salt
½ cup white wine vinegar
¼ cup rice vinegar
1 garlic clove, halved
5 black peppercorns
3 small thyme sprigs
1 medium red onion, peeled and thinly sliced

Bring 3 cups of water to a boil in a medium saucepan. Place the onions in a fine-mesh sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Add the sugar, salt, vinegar, garlic, peppercorns, and thyme sprigs to a pint jar. Stir to dissolve. Add the onions to the jar and gently stir to evenly distribute the ingredients. Allow onions to sit for at least 30 minutes before using. Store in the refrigerator for up to four weeks.

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