My seester gave me a jar of pickled onions she made and they lasted exactly 376,901 seconds.
Ok…more like a week. But nonetheless, I inhaled those pickled onions. Tart, slightly sweet with a bit of a crunch. They’re the perfect accompaniment to just about anything—
On top of barbecue…..
And my favorite, inside tacos.
So since I gobbled up the jar she gave me, I had to restock for Cinco de Mayo. My version is quick to make and you can easily add/remove any spice you like. Need some ideas on what to serve these purty Pickled Red Onions with for Cinco de Mayo? How about:
And yes, the bright fucsia color is all natural. Isn’t it lovely?
Pickled Red Onions
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar (more if you prefer a sweeter pickle)
1/8 teaspoon coriander seeds*
1/8 teaspoon peppercorns*
1/8 teaspoon red pepper flakes
1 dried bay leaf
2 garlic cloves, smashed
2-3 pinches kosher salt
1 medium sized red onion, peeled and sliced into 1/2 circles
In a pot, add all the ingredients except the onions. Place the pot over medium heat and stir until the sugar and salt has dissolved. Stir in the onions and cook for 1 minute.
Remove the pot from the heat and allow to cool to room temperature. Place the onions with the liquids in a jar or container and refrigerate. The pickled onions are ready to be enjoyed after a few hours in the refrigerator and can be kept (in the fridge) for a few weeks.
*To release more of the spice flavors, you can use the flat side of a chef’s knife to slightly crush the coriander and peppercorns.