Keep a jar of quick pickled onions in your fridge to brighten up any dish. Perfect for salads or as a topping on burgers, sandwiches, tacos, burrito bowls. Anywhere you want to add a sweet, acidic crunch!
I try to have a jar of these onions in my fridge at all times. They can be added to salads, like this Cumin Lime Coleslaw, as an accompaniment to eggs, a topping for curries or stew or a crunchy addition to these Vegetarian Collard Green Wraps or these Loaded Cheeseburger Bowls. Double or triple the batch if you go through a lot. The only extra time required is in prepping the onions.
- Onion - I like to use red onion but you can also use white, yellow, Spanish, or vidalia.
- Whole cumin seeds (optional)
- Whole coriander seeds (optional)
- Hot pepper flakes (optional)
- Vinegar - I used a combination of white distilled and apple cider vinegar but you could use all of one or the other or any other combination you like. You can also use red or white wine vinegar keeping in mind the red vinegar will create a darker color.
- Sea salt
- Sugar - Brown, white, cane, raw, coconut. You can also use honey.
- Peel and slice the onions very thin, about 2-3 mm or 1/16 of an inch
- Place in a 2 cup capacity glass jar or container with tight fitting lid
- Add spices to the jar excluding salt and sugar
- Place vinegars, sugar and salt in a small pot and bring to a boil. Let it simmer for about a minute or until the sugar is dissolved. I'm not going to lie...this will make your house smell like vinegar and I don't recommend you put your face over the pot to take a whiff!
- Pour hot liquid over onions. Press the onions down so they are submerged in the liquid. Let cool completely before covering and putting in the fridge.
- They are ready to eat after 30 minutes and will last in the fridge for up to a month.
I like to use a mandoline for these quick pickled onions. It produces nice, thin slices that are consistently even. This is the one I have and also recommend; Benriner Japanese Mandoline (affiliate link). It's the most commonly used mandoline in the restaurant industry because of it's simplistic and easy to clean design.
If you don't have a mandoline and don't want to purchase one, don't sweat it! A sharp knife will do the trick!
Other Recipes You Might Like
- PICKLED CARROT AND DAIKON RADISH
- CUMIN AND LIME COLESLAW
- BLACK RICE SALAD WITH ROASTED VEGETABLES
- MARINATED ARTICHOKE HEARTS
Quick Pickled Onions
- 1 medium-large red onion
- 6 tablespoon apple cider vinegar
- 6 tablespoon white vinegar
- ¾ cup water
- ½ teaspoon whole cumin seeds
- ½ teaspoon whole coriander seeds
- ¼ teaspoon hot pepper flakes, optional
- 1 teaspoon sea salt
- 2 tablespoon sugar, brown or white, or honey
- Thinly slice onions using a mandoline or sharp chef's knife
- Pack into a jar or other glass container with a lid
- Add cumin and coriander seeds and hot pepper flakes if using.
- Place vinegars, water, salt and sugar in a pot and bring to a boil. Turn down the heat and simmer for one minute or until salt and sugar are dissolved.
- Pour over onions and spices, press down onions so they are submerged in the pickling solution. Let sit, with lid off, until cooled.
- Cover and refrigerate. Pickled onions will last in the fridge for 3-4 weeks.