Pickled Red Onion
This quick pickled red onion is a must in every fridge. It’s easy to do and keeps for 2 weeks in the fridge.
Perfect to add to chillies, curries or any dish that needs a little zing. And it is sugar and salt free.
Prep
10 mins
Cook
12 mins
Total
22 mins
Serves
250 ml
Ingredients:
1 Red Onion
1 cup of cider vinegar
1 cup of water
1 tsp of miso paste
1 tsp of date syrup
1 tsp of coriander seeds (roasted)
1 tsp of black peppercorns (roasted)
Instructions step by step:
Step 1 – Cut the red onion with a mandolin or knife as thin as you would like.
Step 2 – Add the cut onions into a clean glass jar that can sustain heat.
Step 3 – In a sauce pan heat the coriander seeds and peppercorns for a few minutes until fragrant. Add them to the top of the onions.
Step 4 – In a saucepan heat the vinegar, water, date syrup and miso past. Stir until the miso paste is dissolved.
Step 5 – Carefully poor the hot vinegar over the onions and seeds. Set it aside to cool down at room temperature.
Step 6 – The pickled onions will be ready to eat once they’re bright pink and tender, about 2 hour for very thinly sliced, or overnight for ticker sliced onions. They will keep in the fridge for up to 2-3 weeks.
About these Ingredients:
Apple Cider Vinegar: I love using apple cider vinegar in this pickled red onion recipe for its gentle tang and subtle natural sweetness—it complements the sharp bite of the onions without overpowering them. It also adds a little gut-friendly boost! No apple cider vinegar? White wine vinegar works just as well and offers a similar mild acidity.
Miso Paste: I’m using miso instead of salt in this recipe—it adds just the right amount of savoury flavour while bringing a rich, umami depth. You can swap it for salt if needed, but miso offers a more complex, wholesome twist that really elevates the dish.
Coriander Seeds: It’s flavour is earthy, tart, and sweet with a floral aroma that infuse the Red Onions. The seeds are super fun to crunch on too.
Where to use: On top of the Best Chilli Beans or stews. Salads, or any dish that needs some lifting. Try it on this culture Cream Cheese.
Pickled Red Onion
Equipment
- 1 saucepan
- 1 mandoline or knife
- 1 clean glass jar
Ingredients
- 1 Red Onion
- 1 cup cider vinegar
- 1 cup water
- 1 tsp miso paste
- 1 tsp date syrup
- 1 tsp coriander seeds roasted
- 1 tsp black peppercorns roasted
Instructions
- Cut the red onion with a mandolin or knife as thin as you would like.
- Add the cut onions into a clean glass jar that can sustain heat.
- In a sauce pan heat the coriander seeds and peppercorns for a few minutes until fragrant. Add them to the top of the onions.
- In a saucepan heat the vinegar, water, date syrup and miso paste. Stir until the miso paste is dissolved.
- Carefully poor the hot vinegar over the onions and seeds. Set it aside to cool down at room temperature.
- The pickled onions will be ready to eat once they’re bright pink and tender, about 2 hour for very thinly sliced, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Notes
- pickled |
- red onions |
- salt free |
- vegan |
- simple
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