In a medium saucepan, bring the vinegar, sugar, juniper berries and thyme to a boil over high heat to make a brine.
Place the onions in a bowl and pour the hot brine over it. Cover with plastic wrap and let cool to room temperature. Transfer the onions and brine to an airtight container and refrigerate until chilled.
2 cups white wine vinegar
1 cup sugar
1 oz. juniper berries
3 sprigs thyme
4 large red onions, thinly sliced
1 cup sugar
1 oz. juniper berries
3 sprigs thyme
4 large red onions, thinly sliced
This article appears in June 2015.