Cookbook

Quick Pickled Onions

Ingredients

½ a red onion, very thinly sliced
½ cup white vinegar, or use apple cider or red wine vinegar
½ cup water
3/4 teaspoon kosher salt
1 ½ –2 tablespoons sugar or honey
optional: 1–2 teaspoons whole spices (peppercorns, fennel, cumin, coriander, star anise, juniper)

Instructions

Thinly slice ½ a red onion. ( Feel free to double the batch)
Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove from the stove and let cool.
Place onions and liquid in a clean jar and store in the fridge.
Add fresh herbs if you like.
This will last 2-3 weeks in the fridge.

Notes

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 either fenugreek or cilantro!