Pickled Red Onion
Crisp, tangy, and sweet, pickled onions are an easy way to add zing to any dish. They stay good refrigerated for weeks, so I love to keep them on hand to add a bright pop to salads, sandwiches, and bowls -- try here with my other recipes Quinoa Salad and Roasted Beet Salad. You only need a few minutes and a few ingredients to make these!
Ingredients
1 small red onion, very thinly sliced
¾ cup | 150 grams cider vinegar (rice wine
or white vinegar work, too)
1 T | 15 grams organic cane sugar
¾ t | 2 grams salt
1 clove garlic, peeled
few black peppercorns
few sprigs thyme
(additional flavorings: bay leaf, allspice berries,
cloves, chili pepper, mustard seed, coriander,
cardamom, ginger, rosemary, etc.)
Preparation
1. Cut the onion root to tip in half. Peel back the peels from each onion half. Place the onion cut side down on the cutting board and cut the tip and root ends off. Lay onions on cutting board, cut side down. Using a sharp knife, cut very thin slices cutting through to each end. Place onions in a colander or fine mesh strainer.
2. Bring 2 – 3 cups of water to a boil. Once boiling, slowly pour over the onions to par-blanch. Let them drain.
3. Place drained onions in a mason jar or other heat-safe container.
4. Add garlic, peppercorns, thyme, and any other flavors you desire.
5. Place vinegar, sugar, and salt in a small sauce pot. Bring to a simmer over medium heat to dissolve the sugar and salt. Pour over onions in jar. Cool completely before sealing.
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