Pickled Red Onions
Blog: www.nextinlime.com
Servings: 1 jar
Ingredients
- 1 large (300 g) red onion - thinly sliced, I use a mandoline
- ½ cup apple cider vinegar
- ½ cup white vinegar - distilled, food-grade
- 1.5 teaspoons salt - (see Note A)
- 1.5 tablespoons white sugar
- ½ teaspoon whole black peppercorns - (Note B)
- ¼ teaspoon coriander seeds - optional, but recommended
Instructions
- Pack the slices into a clean glass jar. Set aside.
- In a saucepan, add all the remaining ingredients along with ¾ cup of water. Bring to a gentle simmer over medium heat. Then turn off the heat.
- Let the mixture rest on the same burner for 1 minute, then pour it over the onions in the jar. Use a clean spoon to push the onions down gently. You want them fully submerged.
- Let the jar cool for 30 minutes at room temperature, then cover and refrigerate for at least 30 minutes before serving. Keep any leftovers refrigerated and use within 2 weeks.
Notes
Note A: Salt — Table salt often contains iodine and anti-caking agents. While it works perfectly well for quick-pickling, these additives can sometimes cause the brine to become slightly cloudy after a day or two. That said, I haven't experienced this with the table salt I use. If you'd rather avoid the possibility of cloudy brine altogether, opt for pickling salt, kosher salt, or sea salt.
Note B: Spice Alternatives – If you don't want to use whole black peppercorns and coriander seeds, fennel seeds, cumin seeds, bay leaves, allspice berries, and mustard seeds are all good alternatives.