No Peek Chicken

 

Ingredients

4 cups red onion, sliced (about 3 medium)

1 jalapeno pepper

4 cloves garlic

1-2 sprigs of fresh thyme

For brine:

1 cup white vinegar

1 cup hot water

1 tablespoon salt

1 tablespoon sugar

Instructions

Slice red onion thinly, cutting each onion in half and then into thin slices. Cut pepper in half.

Fill a quart-sized jar with the onions, pepper, garlic, and thyme, pressing lightly to compact the ingredients a bit.

Combine brine ingredients; stir to dissolve salt and sugar.

Pour brine over the onions in the jar, filling it to within a quarter inch of the jar rim. Cover and refrigerate for 48 hours before using.

Store in the refrigerator for up to a month.

Notes

Feel free to use apple cider vinegar instead of white vinegar if you prefer.

Since this recipe is a refrigerator pickle, not a canned product, you can use any upcycled jar you have on hand. No need to use up your precious canning jars! The recipe calls for a quart sized jar, but you can divide the ingredients between two pint sized jars as well.