Quick Pickled Onions
Makes 1 quart, Total Time 20 minutes
Quick pickled onions are a delightful addition that brings a vibrant tanginess, perfectly complementing salads and grilled vegetables. They enhance flavors, providing a refreshing contrast that elevates any dish. Their radiant color and crunchy texture make meals truly shine. My husband absolutely loves having them on his egg and avocado toast. A perfect topping for hummus, salads, burgers, or wraps or simply enjoyed on their own, these pickled onions can transform the ordinary into something extraordinary.
Ingredients:
2 ½ cups distilled white vinegar
2 cups of water
1 tbsp kosher salt
1 tbsp mustard seeds
2 tbsp coriander seeds
2 tbsp peppercorn
2 bay leaves, broken in half
3 chile peppers, sliced
4 cloves of garlic, sliced
1lb red onions, julienned
2 very clean and dried wide-mouthed jars for storing the pickled onions
Steps:
Prepare an ice bath by filling a bowl with ice and water. Submerge the julienned onions in the ice bath for 15 minutes. After soaking, drain the onions using a colander and gently pat them dry.
Next, make the brine in a small pot by combining vinegar, water, mustard seeds, coriander seeds, peppercorns, bay leaves, and garlic. Bring the mixture to a boil, then reduce the heat and let it simmer on low for about 5 minutes. Afterward, turn off the heat and allow the brine to steep and cool for about 15 minutes.
Pack the onions tightly into sterilized jars. Using a small ladle, fill the jars with enough brine to cover the onions fully. Seal the jars tightly and chill them for at least one hour before serving. The flavor of the onions will become more intense and pungent over time.
Notes:
You can use this same recipe to pickle white onions or shallots.