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Put onion, vinegar, sugar, 1/4 teaspoon of the salt, cloves and 1/3 cup water into a small pot.
Cover and cook over medium heat, stirring occasionally, until onion is soft, about 15 minutes; set aside to let cool.
Meanwhile, purée peas, pecans, lemon juice, thyme, remaining 1/2 teaspoon salt, pepper and 1 tablespoon warm water in a food processor until combined but still slightly chunky.
Drain onions well; remove and discard cloves.
Spread pâté on flatbreads, garnish with onions and serve.
You can make both the pâté and pickled onions in advance and store in the refrigerator for up to 3 days, then assemble before serving.