Pickled Red Onions

 

Pickled Red Onions

This Pickled Onions Recipe is the best! Give your favorite meals a huge burst of flavor with these pickled onions in just 15 minutes! They keep for up to 3 weeks in the fridge, but we doubt they will last that long! 

Ingredients:
1 cup red onion, very thinly sliced

1/2 cup white vinegar (or use rice wine vinegar, apple cider vinegar or red wine vinegar – see notes)
1/2 cup water
3/4 teaspoon salt
2 tablespoons sugar (or sub honey , agave, or another substitute)
1 teaspoon whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)

Optional additions:garlic cloves, cut in half, Bay leaves, Fresh or dried herbs (oregano, cilantro, scallions, curry leaves, dill)
Jalapeno slices

Directions:
Thinly slice red onion (you’ll need one cup)

Place the vinegar, water, salt, sugar and whole spices in a small pot on the stove and bring to a simmer. 

Add the onions, and simmer for 30-60 seconds, stirring. Turn off the heat. Stir in any of the optional additions above. Let this cool completely.

Place in a clean jar and store in the refrigerator for up to 3 weeks.

Notes
Vinegar: White vinegar is more concentrated than other kinds of vinegar. If subbing other vinegar like rice wine viniegar, apple cider vinegar or red wine vinegar, and you plan on keeping this for 3 weeks in the fridge, I would lower the water by 2 tablespoons. White vinegar will also ensure the clearest-looking pickling liquid and amplify the red onion’s color.

Slice red onions thinly using a sharp chef’s knife or a mandolin.              

In a small pot, bring white vinegar,  water, salt, sugar to a simmer. Add the onions and stir for 30 seconds. Turn the heat off, cool on the counter, then store in a clean jar and refrigerate!

Pickled red onions will keep up to 3 weeks in the fridge.

Variations: 
Depending on what you are serving up for dinner, you can enhance the pickled onions with different whole spices, seeds and flavors! 

Mexican Pickled Onions: add whole cumin seeds and coriander seeds  plus Mexican oreganoto the pickling liquid. Thinly sliced jalapenos are nice too.

Scandinavian Style: add fresh dill, caraway and peppercorns.

Indian pickled onions:  fennel seeds, coriander black mustard seeds, and fenugreek.

Island style: Allspice berries, cumin seeds, peppercorns