Pickled Onions

Pickled onions are a great addition to salads, meat, tacos and curries - adding acidity to cut through the richness as well as adding a pop of colour and crunch.

INGREDIENTS
  • 1 red onion (finely sliced) 
  • ½ cup water
  • ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
  • 2 tsp sugar 
  • 1 tsp salt 
  • 1/2 tsp peppercorns (optional)
  • 1/2 tsp coriander seeds (optional)
  • 1/2 tsp cumin seeds (optional) 
METHOD
  1. Add the sliced red onion to a glass jar.
  2. In a small saucepan add the water, vinegar, sugar, salt, (peppercorns, coriander seeds and cumin seeds).
  3. Bring to the boil and then remove from the heat.
  4. Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.

VARIATIONS


  • Add whole spices or herbs to your vinegar brine like peppercorns, cumin and coriander seeds. The longer the onions sit in the brine the more flavour they will hold.
  • If you're short on time we've also got a quick pickled onion recipe.

Ingredients

  • 1 small red onion (slice as finely as possible)
  • 1/2 cup white vinegar
  • 2 Tbsp boiling water
  • 1 tsp sea salt
  • 2 tsp white sugar
  • (coconut sugar or honey works well too but discolours the brine slightly)

Method

  1. In a jar or bowl big enough to fit the sliced onions, add the sugar, salt and boiling water. Stir to dissolve the salt and sugar.
  1. Once dissolved add the vinegar.
  2. ‍Add the sliced onions, make sure all the onions are submerged in the vinegar. ‍
  3. Leave to pickle for at least an hour.
TIPS
  • Reduce the harsh bitter flavour of the onion by letting the onion slices sit in the vinegar for longer.
  • Store them in an airtight jar in the fridge for 1-2 weeks.
SERVE WITH
  • Pickled onions are a great addition to salads, meat, tacos and curries - adding acidity to cut through the richness as well as adding a pop of colour and crunch.