For today we’ve got a red onion pickle, or better yet i would say a red onion preserve, perfect if you want to preserve red onions or just prefer that sweet and sour flavour of a pickle. Red onions are perfect because naturally they’re not too sharp and they have a wonderfully crunchy texture.
This is a simple recipe and a wonderful way to make use of too much red onion. Basically it’s slice, make the pickling liquid and pour into jars. If you’re going to eat them within 1 month, this is a perfectly good way to do it, you just have to keep them in the fridge.
However, if you want to preserve them for up to 3 months then you need to have good jars that seal well and sterilize these before pouring in the mixture. You can eat this as a side or pickle, it’s a good filling for sandwiches, pitas or burritos and amazing in all kinds of salads. Let’s get to the recipe.
Quick Homemade Pickled Red Onions
Nothing like a sweet and tangy red onions preserve, that'll have you reaching for the jar at every meal! 😀
Ingredients
- Red Onion – 8
- Beetroot – 4 slices
- Garlic – 2 cloves
- Bay Leaves – 2 leaves
- Peppercorns – 1 tablespoon
- Coriander Seeds – 1 tablespoon
- Wine Vinegar – 250ml
- Water – 250ml
- Sugar – 2 tablespoons
- Salt – 1 tablespoon
Directions
- Start by gently heating a pan with the wine vinegar, water, salt, and sugar. You just want to heat this mixture thoroughly without boiling it, so that everything dissolves well.
- Peel and slice the red onions into half-moons, not too thin but not too thick either. Add 2 peeled and slightly crushed garlic cloves and a few slices of beetroot.
- In a dry frying pan, add the bay leaves and coriander seeds and toast them a little, pour over the onions, add peppercorns, and mix everything together.
- Then prepare the jars, pour the mixture into the jar until it is full, then pour in the preserving liquid until everything is well covered. Repeat until you have no more filling or liquid left. This should make 1 large jar and 1 medium jar.
- Leave to cool and then place in the refrigerator. Enjoy!
Let the pickle sit without opening for at least 1 week to intensify the flavour. After that you can eat it straight, use it as a snack or filling for sandwiches, pitas, burritos. You can toss it in rice and make rice with the pickled onion. You can use it with practically everything.
For 1-month storage: Keep in fridge in clean jars. For 3-month storage: Use sterilised, well-sealing jars. Always ensure onions are fully submerged in liquid.
For the sterilising the jars, use the standard technique: Wash jars and lids in hot, soapy water and rinse well; keep jars warm. Place jars (open side up) in a large pot or boiling-water canner on a rack, cover them with hot water so it’s 1 inch above tops, bring to a full rolling boil and boil for at least 10 minutes (add 1 minute per 1,000 ft elevation). Meanwhile place lids in hot (not boiling) simmering water for 10 minutes. Use jar lifter to remove and drain jars just before filling with the still hot pickles, wipe rims, apply lids and bands, and then leave them to cool down, until completely cool. After 24 hours check the seals, press the center of each lid: sealed lids are concave and do not move or pop; unsealed lids flex or make a popping sound.
Pairing/Serving/Flavour Suggestions:
For servings, you can top tacos, burgers, or hot dogs. Add to grain bowls and Buddha bowls. Toss into green salads or slaws. Layer in grilled cheese sandwiches. Serve alongside grilled meats or fish. Mix into egg salad or tuna salad.
For flavours combinations, add a dried chili pepper for heat. Include fresh dill for an Eastern European twist. Swap coriander seeds for mustard seeds. Add a cinnamon stick for warmth.
This recipe for Quick Homemade Pickled Red Onions was originally created on BakeAfter.com. Esta receita de Pickles de Cebola Vermelha foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 532 calories; 1.8 g fat; 125 g carbohydrates; 11 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
