Here’s a simple pickling project to add to your repertoire. Pickled onions are not only beautiful, they’re a workhorse when it comes to jazzing up tons of different kinds of foods. You can’t make a great fish taco without them, but they can also go on sandwiches, burgers and hotdogs, salads, cheese boards…pretty much anywhere you’d use sliced onions. And like most pickles they’re almost calorie free, so they are a great way to add interest and flavor to food if you’re watching your weight.
It’s a fun chemistry experiment to watch the purple onions turn bright pink the minute they hit the acidic vinegar.
I used a few extra spices like multicolored peppercorns, yellow mustard seeds, and cumin seeds. And just one sliced jalapeno pepper makes the whole jar pretty hot. But you can do this without any spices at all if you want to. The vinegar, salt and sugar make a wonderful simple pickle.
- 2 medium red onions
- 1 cup white vinegar
- 1/2 cup water
- 1 Tbsp multicolor peppercorns
- 1/2 tsp yellow mustard seeds
- 1/2 tsp cumin seed
- pinch of sea salt
- 2 Tbsp sugar
- i jalapeno or Serrano pepper, sliced, seeds and all
- Peel and thinly slice the onions. I used my mandoline slicer for this as it does a nice, even job.
- Put the vinegar, water, and all the spices in a small pan and bring up to a simmer. Take off the heat, and add the onions and hot pepper. Mix well.
- Place the onions in a mason jar and pour the liquid over them. Make sure the liquid covers the onions. Let cool, then cover and refrigerate.
- Will keep in the refrigerator for a month.