Quick Pickled Red Onions

Pickled onions are an amazing way to take your ordinary lunch to something of beauty! 
Pickling the onions makes them sweet, flavourful and in addition to tasting great, they add a nice textural contrast to any dish they're added to. They area perfectly tangy addition to tacos, burritos, buddha bowls or just your plain and boring salad. 

1 red onion, julienned
3 tbsp honey or sugar
1 1/2 tsp salt
1 C boiling water
1/2 C apple cider vinegar or white vinegar

optional spices/herbs to add:
5 black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf 


Place onion into a shallow bowl. Add the honey and salt in a glass jar and pour the boiling water over top to dissolve. Stir in the vinegar. Pour the brine over top of the onions, and use a weight to keep the onions completely immersed under the liquid (I used a bowl and placed it on top of the onions to keep them from floating).

Let sit for 1 hour, then transfer to the fridge. You can eat the onions after 2 hours, but the taste is better after sitting in the brine for at least 1 day. Transfer into an airtight storage container keeping the onions immersed in the liquid, and eat within 14 days.


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