Tequila Pickled Red Onion

I picked this recipe up at a mini-class on Latin American Street Foods hosted by Culinary Institute of America.   They make a great condiment for just about anything, not just Mexican food.  Maybe on top of a cold cut sandwich.  Or alongside a grilled steak or chicken. It adds a gourmet touch that feels a little bit fancy, even though it's so easy to throw together.

1-1/2 Tbl black peppercorns

4 fresh thyme sprigs

1-1/2 cup thinly sliced red onion

1/2 cup tequila

1/4 honey

1/4 cup apple cider vinegar

1-1/2 tsp kosher salt

Add peppercorns and the to a 1 pint canning jar, top with red onions. Combine tequila, honey and vinegar in small saucepan, bring to a boil over medium heat.  Stir in salt until dissolved. Carefully pour hot tequila mixture over onions, making sure to cover onions completely.  Close jar, let stand 1 hour or until mixture reaches room temperature.  Shake jar to disdolve salt. Refrigerate at least 24 hrs before using.