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.

Ingredients

  • 1 Red Onion

  • 1 cup of cider vinegar

  • 1 cup of water

  • 1tsp of miso paste

  • 1tsp of coriander seeds (roasted)

  • 1tsp of black peppercorns (roasted)

Instructions

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 sauce pan heat the vinegar, water 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.

Pickled Red Onion

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 thicker sliced onions. They will keep in the fridge for up to 2 weeks.

About the Ingredients

Notes: They are ready as soon as they turn bright pink, at least 2 hours in the fridge. If you wait 12 hours the coriander seeds and peppercorns will have infuse and perfume the vinegar and Red Onions.

Miso Paste: I’m using miso instead salt. You can substitute with salt but I avoid using salt where I can. In this recipe I think it works very well. It brings saltiness but also a warm umami complex layer.

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

Marisa Marques
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 Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 12 people
Calories 6 kcal

Equipment

  • 1 saucepan
  • 1 mandoline or knife
  • 1 clean glass jar

Ingredients
  

  • 1 Red Onion
  • 1 cup of cider vinegar
  • 1 cup of water
  • 1 tsp of miso paste
  • 1 tsp of coriander seeds roasted
  • 1 tsp of 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 sauce pan heat the vinegar, water and miso past. 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

They are ready as soon as they turn bright pink, at least 2 hours in the fridge. I recommend to wait around 12 hours to let the coriander seeds and peppercorns infuse and perfume the vinegar and Red Onions.

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