As a kid, pickled onions were this strange treat that we often begged our parents to buy, and once we had a jar it would be gobbled up within an hour or so… I don’t know whether it was because it was the 80’s and 90’s when whole pickled onions were a thing, or whether it was because we actually loved the intense tanginess that would turn your mouth inside out! Or maybe because I had two brothers that loved daring each other on how many pickled onions they could eat in one go…and they were the large brown ones, not those mini coloured cocktail ones..I’d say it was all of those things..thankfully nowadays there are more palatable and subtle versions like these delicious red pickled ones…
And if you’re a true hardcore fan of the originals, go you..
This version of red pickled onions give a little tang and go great on the sides of things like tacos, black beans and rice, salads, burritos, wraps, avocado toast, baked veggies etc..
Here’s the recipe
Enjoy!
Pickled Red Onions
Ingredients
- 1 Medium Red onion, Peeled and thinly sliced
- 1/2 cup Apple Cider Vinegar
- 3 tbsp Rice syrup
- 2 tsp Salt
- 1/4 tsp Coriander seeds
Instructions
- In a medium shallow bowl, place in the sliced onions
- To a small saucepan add the apple cider vinegar and rice syrup, whisk together over medium heat until rice syrup is dissolved.
- Remove the liquid from the heat and pour over sliced onions
- Sprinkle in salt and coriander seeds
- Mix the onions and liquid together so onions are all coated and covered
- Let sit for 10-20 minutes until the onions start to soften and a pink colour starts to emerge.
- Place the onions and all the liquid in a small jar, the onions will continue to pickled over time.
- Store in the fridge for up 5 days
