Quick Pickled Onions
Keep a stash of these tangy, sweet and crunchy pickled onions on hand to brighten up salads, sandwiches and tacos!
Servings: 2 cups
- 1 medium-large red onion
- 6 tbsp apple cider vinegar
- 6 tbsp white vinegar
- 3/4 cup water
- 1/2 tsp whole cumin seeds
- 1/2 tsp whole coriander seeds
- 1/4 tsp hot pepper flakes, optional
- 1 tsp sea salt
- 2 tbsp 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.
Pickled onions are ready to eat after 30 minutes of being in the pickling liquid and will last in the fridge up to a month.
When you are done a jar of pickled onions, reuse the pickling liquid by placing more sliced onions in and letting sit overnight.
Use on salads, tacos, burgers, burrito bowls, with eggs, and pasta
This recipe isn't designed for canning to produce a shelf stable product. It is meant to be kept in the fridge