Pickled Red Onions September 12, 2010
Oh yes, pickled red onions are awesome. I pile them on sandwiches, burgers, tacos and salads. I even eat them straight out of the jar. My best use of them yet was when I layered them in a warm pita stuffed with ras el hanout spiced turkey burgers, shredded carrots, spinach and tahini. Perfection!
These thin strips of red onions are slightly sweet, slightly sour and slightly spicy. The best of all worlds in one vibrantly colored red and purple onion. And pickled onions are an easy edible experiment too. I started out with a recipe from Simply Recipes and everything just came together from there. I swapped out some of the vinegar for lime juice, changed the spicing to my liking, and stuck them in a washed out peanut butter jar to finish pickling. After a day the onions were bright and soft. Onto all my meals they went!
Pickled Red Onions
Adapted from Simply Recipes
1 large red onion
1 cup white vinegar
1/2 cup fresh lime juice
5 tablespoons honey
1 teaspoon ground coriander
1/2 tablespoon red pepper flakes
1. Peel and slice the red onion. Make the slices as thin as possible.
2. Blanch the onions for 2 minutes before pickling. To do so, heat some water until boiling in a saucepan and then add the onions and let them boil for 2 minutes. Quickly drain and submerge the onions in cold water to stop any further cooking. Set aside.
3. Mix vinegar, lime juice, honey and spice in a jar with a lid.
4. Add the onions and mix. Let sit in the fridge for at least 5 hours, with overnight being the best option. Enjoy!