Quick Pickled Red Onions - cooking recipe

Ingredients

2 cups apple cider vinegar
1/3 cup granulated sugar
1/2 cup water
1 teaspoon dried oregano or 1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground cumin
2 medium red onions, about 1 1/4 pound

Preparation

Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
They will keep, chilled, for up to 2 weeks.