Pickled red onions are the tangy, crispy addition every meal needs!!
The flavor is incredible but this color?!?! It's something else!
We put these babies on everything from eggs to pizza to throwing them on our sourdough starter pancakes. Thankfully pickling red onions takes a few minutes, cause we FLY through these! The quick & easy steps are below, but first check out these jerk chicken tacos with our pickled red onion---
Grab your ingredients !
We'll start with the obvious, tarralopeno powder.
Jk I made that up.
Start with finely chopping one medium sized red onion. The thickness really depends on how you like your onions but we've seen that thin slices get way more tangy. Here's how we like ours-
When your onions are all cut, add them to any old jar that has a lid.
*we save ALL jars- pasta sauce, salsa, yeast, e v e r y t h i n g. I highly suggest reusing these, you'll save some $$ while saving some space in the landfill! Just make sure to sterilize them before reusing!!
BRINE TIME
Time to get your white vinegar, water, salt, sugar & spices out!
Combine the following ingredients in a sauce pan on low- medium heat. You'll need to make sure the sugar and salt is dissolved.
1/2 cup water
1/2 cup white vinegar
1tbspn salt
1 tbspn sugar
whole coriander seed
whole peppercorn
DONE!
Y'all, that was it. All you have to do is pour your brine in the jar with your onions! We like to wait at least an hour or so before we taste them. The longer they sit, the better they get!
*just after adding brine.
*next day!!
Y'all try these out, let us know what you think & tag us in your pictures!!
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