The perfect topping for your salads or nourish bowls!
Serves: 4, Prep Time: 5 minutes, Total Time: 2 months.
½ red onion (very thinly sliced)
½ cup white vinegar
½ cup water
¾ tsp. kosher salt
1 ½ -2 tbsps. sugar or honey (or other sweetener)
1-2 tsp. whole spices
Thinly slice ½ a red onion.
Place the onion along with the vinegar, water, salt, sugar, whole spices, and any optional additions in a small pot on the stove and bring to a simmer. Simmer for 2-3 minutes, stirring.
Remove from the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.
Add fresh herbs if you like.
For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid. For a Nordic version of pickled red onions, add fresh dill, caraway, and peppercorns. For an Indian version of pickled onions add fennel seeds, coriander, and cilantro!
Chef's Tip: Substitute for white vinegar: apple cider vinegar or red wine vinegar. Optional additions: 1–2 garlic cloves, cut in half a couple of bay leaves a teaspoon of dried or fresh oregano ( if using on Mexican food). Whole spice options: fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, and allspice.