Quick pickled onions
 
Prep time
Cook time
Total time
 
Quick pickled onions add a punch of flavor to to tacos, salads and more. Plus, they are healthy and take minutes to make!
Author:
Recipe type: Side
Cuisine: Mexican
Serves: 1 pint
Ingredients
  • 2 medium red onions, sliced ⅛ inch thick on a mandolin
  • ½ tsp. black peppercorns
  • 1 bay leaf
  • ¼ tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 cup cider vinegar
  • 1 tsp. Kosher salt
  • 1 tsp. sugar
Instructions
  1. Pack the onions into a pint-sized glass jar.
  2. In a small frying pan, toast the peppercorns, bay leaf, coriander seeds and cumin seeds until fragrant. Cool slightly and sprinkle over onions in jar.
  3. In a small pan, combine the vinegar, sugar and salt. Bring to a boil then remove from heat and pour the hot liquid over the onions. Put a lid on the jar and give it a good shake to combine everything. Loosen the top until the mixture cools.
  4. Let the pickled onions stand for about 4 hours before serving. These will stay for about 1 month if kept refrigerated.
Recipe by white plate blank slate at https://whiteplateblankslate.com/quick-pickled-onions/