Pickled Onions are so delicious!
I can eat them on just about everything, these onions are sweet and hot all at the same time.
Adding the pickled onions to your favorite soups, stews, tacos, salads, the list goes on and on, really ramps up the flavor nd texture of the dish.
The fresh rosemary sprig and coriander are an optional add in, I have made the pickled onions with and without the additions. The flavor of the rosemary is really nice
and adds a lighter essence to the pickled onions. The coriander add alight lemony flavor and is mildly sweet , I once added way to much coriander , and because this has a sweet flavor,
it made the onions too sweet, for my liking. I decided to reduce the coriander down to a teaspoon, this is the perfect balance for me, you certainly should go ahead and find your flavor balance for the spice add-ins.
When making the pickled onions, make sure to make two jars, because I can tell you from personal experience the first jar, just doesn’t last very long at all, it gets
eaten up pretty darn quick!
The second jar is there as a backup, so no one panics that all the pickled onions are gone.
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Pickled Onions
Description
Adding the pickled onions to your favorite soups, stews, tacos, salads, the list goes on and on, really ramps up the flavor nd texture of the dish.
Ingredients
Instructions
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Prepare the Ingredients
Whisk the vinegar, sugar, and salt with the hot water until the sugar dissolves. Pour over the red onion, pushing the onions down so they are covered by the brine. Add in the rosemary and coriander if desired.
Allow to sit for 30 minutes up to overnight.
The longer the brine time the softer and more flavorful the onions will become.
Pickled onions will last In the fridge for up to a month.
I eat these on everything!
