Pickled Red Onions
Jump to RecipeOur first foray into the condiment world here at Flavor Bible is slightly unconventional in that pickled red onions are likely not the first condiment you think of when you rattle off a list of your favorites. But, that’s what we do here. We’re a little different. Sure, we will get into dressings, sauces, and marinades over time but this little condiment can make a street taco pop or add a little something exciting to your next salad.
Use your imagination, be creative, and learn to love what you eat. This is why we exist. Check out our ode to condiments here to learn more about our love affair with these meal enhancers.
This simple little recipe will provide you a nice little supply of pickled red onions to use to your heart’s content. It will also keep in the refrigerator longer than many other items because of the preservative nature of vinegar. In other words, you don’t need to rush to use all of these pickled little treats. We wouldn’t want them to wear out their welcome as quickly as you were able to make them.
One other note on this item: Feel free to experiment with other flavor profiles. We chose a Latin feel for these but they can be adapted to many other global flavor profiles to complement cuisines near and far. Here’s a great, simple sauce pan to get you started (affiliate link).
Enjoy!
Equipment: Pickled Red Onions
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This is our everyday sauce pan. It’s well built but won’t cost an arm and a leg. A nice middle-of-the-road piece of equipment that you can even feel comfortable dropping in the dishwasher. If you’re in the market, take a look (affiliate link):
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PIckled Red Onions
Ingredients
- 1/2 Red Onion, sliced thin
- 1/2 cup Apple Cider Vinegar
- 1/2 cup White Vinegar
- 1 cup Water
- 1 Bay Leaf
- 1/2 tsp Dried Oregano
- 1/2 tsp Whole Coriander Seeds
- 2 cloves Garlic, broken up into pieces
- Fresh Cilantro As much as desired
Instructions
- Add water, apple cider vinegar, and white vinegar to a sauce pan. Heat on medium-high heat.
- Slice half a red onion very thin.
- Add all remaining ingredients to sauce pan. Bring to a boil or near boil. Turn down heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat. Allow to cool for another 5 minutes or so. Transfer all ingredients, liquid included, into a jar and place in refrigerator (or freezer if needed in short order).
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