Ingredients:
1 medium onion, thinly sliced
½ c Sparrow Lane Rosé Champagne Vinegar
½ c warm water
1 T sugar
1½ t kosher salt
½ t whole black peppercorns (optional)
1 small sprig fresh thyme (optional)
Instructions:
Thinly slice the red onion and place into a glass jar or small bowl.
In a separate bowl or measuring cup, whisk together the Sparrow Lane Rosé Champagne Vinegar, warm water, sugar, and kosher salt until dissolved.
Add peppercorns and thyme if using, then pour the liquid over the onions. Press onions down gently so they are mostly covered.
Let stand at room temperature for about 30 minutes for a quick pickle, or cover and refrigerate for 1 to 2 hours for a fuller flavor.
Serve chilled or at room temperature. Store covered in the refrigerator for up to 1 week.
