How f***ing amazing is pickled onions? You can little have it on ANYTHING and its so easy to make and it lasts for a looooong time.
How I got hooked on these suckers I think was from my former job. Used to come on a fresh tuna ceviche with some jalapeños and its was the beat thing.
Ive recently started to put it on my fish tacos with a fresh mango salsa it is DELICIOUS! You HAVE TO try it. A sandwich with arugula prosciutto and buratta, a blackened chicken salad or your taco! 🥰 TO DIE FOR. When you pickled the onions they become milder in flavor but still have the crunch. Sweet, tart, sour and spicy, depending on what you put in the pickling liquid. You can put any herd or spice you like.
I kept it fairly traditional with some fresh garlic, red onion, mustard seeds, black pepper and crushed redpepper. Next time im adding some jalapeños and pickled them aswell for some added spice.
Now stop wasting time and start pickling!!!
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- 1/3 cup granulated sugar
- 2 tbsp sea salt
- 2 garlic cloves (optional)
- 1 tbsp mustard seeds
- crushed red pepper (to taste, optional)
- black pepper corns
- Thyme, rosmary, sage, basil anything you like can be added. Use your imagination!
- Slice the onions thinly, using a mandolin for best results, and divide the onions between 2-3 mason jars (or what ever glas jars with lid you got. Place the garlic and peppercorns in each jar and the spices you are using.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the warm liquid over the onions. Set aside to cool in room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.