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Pickled Red Onions
Pickled Red Onions
Category
pickles
Servings
makes about 2 cups
Prep Time
15 minutes
Cook Time
10 minutes
These pickled onions are a staple in my kitchen and I make them once a week. The onions are a great addition to a charcuterie or cheese plate and I find myself adding them to everything from tuna salad to sprinkling them on top of nachos. The pickled mustard seeds are also an added bonus as they are great sprinkled on top of deviled eggs, beef carpaccio, raw fish or a stirred into mayonnaise and slathered on a roast beef sandwich.
Author:Fiona Kennedy
Ingredients
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1 ¼ cups white vinegar
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⅓ cup turbinado sugar (5176)
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2 Tbs. yellow mustard seeds (5042)
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1 tsp sea salt
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1 tsp. whole pink peppercorns ((5062)
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1 tsp. whole black peppercorns (5015)
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½ tsp. whole allspice (5032)
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1 bay leaf (5027)
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1 large red onion, papery skin removed, cut in half and then thinly sliced (about 2 cups)
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1 medium carrot, sliced into 1/8-in. rounds (about ½ cup)
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1 jalapeno, sliced into 1/8-in. thick rounds
Directions
Place vinegar, sugar, mustard seeds, salt, pink peppercorns, black peppercorns, allspice, and bay leaf in a small sauce pan and set over medium heat. Heat mixture just until sugar and salt have dissolved, about 1 minute, stirring occasionally.
Place sliced onion, carrot and jalapeno in a quart-sized non-reactive container (quart-sized deli containers are perfect for this). Add vinegar mixture to onions and transfer container to the fridge. The onions will be ready to eat in about 2 hours but I find that they are much more flavorful after sitting in the fridge overnight.