Pickled Red Onions
Wednesday, July 1, 2020
The thing I love about pickled onions or shallots is that they give a hit of acid, crunch and are just delicious. I used them in salad, on top of a jammy egg for a snack or just on top of steak. You can make one jar or several at once. I usually try to give them a week to develop flavor but that's hard sometimes. Enjoy.
Ingredients
1 large red onion, thinly sliced
1 cup apple cider vinegar
2 Tbsp. granulated sugar
3 tsp. Kosher salt
2 Tbsp. whole black peppercorns
1 Tbsp. yellow mustard seeds
1½ Tbsp. fennel seeds
Instructions
Sliced the onions between ¼ and ½ inch. Using a mandoline will make quick work of this.
Combine the remaining ingredients in a small saucepan and bring to simmer. Stir consistantly until the sugar and salt has disolved, approximately 5 minutes. Remove from heat and let cool.
Stuff the the red onions into mason jar. When you think you can get any more slices in the jar, add a couple more, there will be room.
Pour pickled mixture into red onion filled mason jars, leaving about ½ inch from the top of the jar.
Seal jars and let sit until they reach room temperature. Store in a cool place. Onions will be ready in about a day and can be stored for two to three weeks. Don't worry you will eat them before that.
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