{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Oregano and black pepper pickled red onions",
 "description": "A snack-shelf condiment of thin red onion scalded for 10 seconds, then pickled in a warm distilled-vinegar brine with oregano, black pepper and 2 teaspoons of sugar for the jar, kept in the fridge and not canned.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "8 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "2 medium red onions (about 220 g), peeled and sliced thin",
  "¾ cup distilled white vinegar",
  "¾ cup water, for the brine",
  "2 tsp sugar",
  "1 tsp salt",
  "½ tsp dried oregano leaves",
  "¼ tsp black pepper",
  "1 cup just-boiled water, to scald the onions in a colander"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Peel the onions and slice them into thin half-moons, about ⅛ inch (3 mm). A sharp knife is enough; you should get about 1¾ to 2 cups."
  },
  {
   "@type": "HowToStep",
   "text": "Put the slices in a colander in the sink. Pour 1 cup of just-boiled water over them, slowly, for about 10 seconds. Rinse them under cold running water for 20 seconds and shake them dry. This takes the raw bite off."
  },
  {
   "@type": "HowToStep",
   "text": "Pack the onions into a 1-quart glass jar."
  },
  {
   "@type": "HowToStep",
   "text": "In a small saucepan over low heat, warm the ¾ cup of water with the sugar and salt for about 2 minutes, stirring, only until the grains are gone. It should be warm to the touch, never steaming or simmering. Take it off the heat and stir in the vinegar, oregano and pepper."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the warm brine over the onions and press them down with a spoon until they are under the brine. Put the lid on and set the jar straight in the fridge; it does not sit out to cool first."
  },
  {
   "@type": "HowToStep",
   "text": "Refrigerate. Do not leave the jar out more than 2 hours (1 hour above 90 °F). The onions are pink and ready to eat after about 1 hour; they are better after a night."
  },
  {
   "@type": "HowToStep",
   "text": "Serves 8: a ¼-cup spoonful of onions with a little brine, as a condiment. Keep the jar in the fridge up to 2 weeks (our kitchen practice; we hold no published source for it yet), the onions under the brine. This is a refrigerator pickle: do not can it, and do not keep it on the shelf, because the brine is not tested for canning."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "19 kcal",
  "proteinContent": "0.3 g",
  "carbohydrateContent": "3.7 g",
  "fatContent": "0.0 g",
  "saturatedFatContent": "0.0 g",
  "sugarContent": "2.2 g",
  "sodiumContent": "293 mg",
  "fiberContent": "0.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/pickled-red-onions.jpg",
 "imageAlt": "Thin sliced red onions pickled pink in a brine with oregano and black pepper, in a jar",
 "url": "https://asharedpalate.com/pickled-red-onions"
}