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.
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
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.