Pickled red onions are the perfect topping to add a punch of flavour. They’re one of those things that makes a meal so much tastier. You could pickle the onions the traditional way through fermentation, which I have done before with delicious results, but these quick pickles only need about an hour before they’re ready! They’re also made with great ingredients so they are both nutritious and delicious.
Use these onions to top tacos, sandwiches, salads, and more. You can use them anywhere you might include sliced red onion. I sometimes like to snack on them right out of the jar, they’re that good. Don’t discard the onion-y apple cider vinegar when you finish eating your quick pickled onions! It makes a great dressing base. Just whisk it together with some extra virgin olive oil in a 1 part vinegar to 2 parts olive oil ratio.
The fennel seeds are optional in this recipe. They bring out the sweetness in the onions but I know their liquoricey taste isn’t for everyone. The onions will taste equally delicious without them if you prefer.
These quick pickled onions will last about a week in the fridge.
1 ¼ cups of raw apple cider vinegar
1 bay leaf
¼ teaspoon of mustard seeds
¼ teaspoon of fennel seeds (optional)
1 clove of garlic, peeled and cut in half
½ teaspoon of honey
1 teaspoon of salt
¼ teaspoon of freshly cracked pepper
2 small red onions, peeled and thinly sliced
Add everything except the onions to a 3-cup or 1 litre mason jar with a lid. Shake to combine. Open and add the onion slices. Cover and shake again, then put the jar in the fridge for at least 1 hour.
Contributed by Melanie Maxwell, R.H.N.