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.
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  2. In a small saucepan add the water, vinegar, sugar, salt, (peppercorns, coriander seeds and cumin seeds).
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  3. Bring to the boil and then remove from the heat.
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  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.

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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.
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  2. ‍Add the sliced onions, make sure all the onions are submerged in the vinegar. ‍
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  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.
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Ⓒ ASSORTMENT, 2020