Photo: Harris Graber

I love red onions. Their mild sweetnest, color, and versatility make this particular onion one of my absolute favorites. Recently I canned pickled red onions and have to share. This one’s easy. Make enough for dinner or can a batch for later. Either way – you can’t go wrong.

Ingredients:

1. Red Onions
2. Rice Vinegar
3. Sugar
4. Whole cumin and coriander seeds
5. Salt
6. White Pepper

Technique:

1. Thinly slice red onions. I prefer to use a japanese mandoline for consistency and speed (though, don’t go too fast or you may be sorry).
2. Cover red onions in boiling water for 2-3 minutes and drain.
3. In a separate bowl mix 1-1/2 cups rice vinegar, 1 1/2 Tablespoons sugar, 1/2 teaspoon each of whole cumin and coriander seeds, and 1 1/2 teaspoons salt. Taste. Adjust salt and sugar to taste. Add fresh ground white pepper to taste.
4. Pour vinegar mixture over onions. Blend. Allow to sit for at least 45 minutes. It can sit for much longer and stores well in the fridge for up to 2 weeks.

I made a large batch and canned some using a hot water method. The taste did not seem to change, though I will have to taste again after a few weeks. But the canning seemed to make the color less vibrant. Frankly, this is so easy, I’m not sure why you wouldn’t just make it fresh each time.

Possibly Related Posts:

• A Very Vegan and Vegetarian Friday Fun Links
• Foodista Quick Tip: Infusions
• National Candy Day is November 4
• Georges DuBoeuf Wine Bag Design Contest
• Mangalitsa Lard Chicken Confit