There are some condiments that will be a constant in your fridge all year long. This Pickled Onion recipe can be made with any onion but it’s best with a Spanish red onion. Its also looks pretty in the jar.
Put them on burgers and dogs, salads, any sandwich, tacos, and whatever else your hearts desire. Add them to sour cream or yogurt for a zing in a pita sandwich.
Soooooooo easy.
Pickled Onions
- July 16, 2018
- various
- 30 min
- Print this
Ingredients
- 1 large spanish red onion
- 1 bay leaf
- A few sprigs of thyme
- 2 cups white balsamic vinegar
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 4 tbsps sugar
- 4 tbsps salt
- 1/2 cup water
Directions
- Step 1
- Toast mustard and coriander seeds until you smell their fragrance. Set aside.
- Step 2
- Heat water, vinegar, sugar, salt, and seeds and simmer about 2 minutes making a brine. Take off the heat and let cool completely.
- Step 3
- Slice onion very thin and pack in a mason jar.
- Step 4
- Add bay leaf and thyme in the jar. Pour in the brine liquid over the onions and cover leaving about 1/2 of liquid on the top making sure you pack the onions in good also.
- Step 5
- Put on the lid and keep in the fridge for up to 10 days which they will probably be gone by then.
- Step 6
- Enjoy!
Other recipes you may like:
Avocado Ranch Dressing
Roasted Onion Flowers
Roasted Red Pepper Sauce
Veggie Tacos
