Pickled Red Onions
Thinly slice some red onions - skip the par-boiling/hot water step if you are short on time or if you want a crispier final product. Dissolve the spices in the vinegar and add the onions to the mix. Let chill at least 20 - 30 minutes.
Ingredients
- water to parboil/heat the sliced onions totally optional step
- 1 whole very thinly sliced red onion
- 3/4 cup white wine vinegar or vinegar of choice
- 1/2 tsp Kosher salt
- 1/2 tsp powdered stevia or sugar
- 1/2 tsp whole yellow mustard seeds
- 1/2 tsp celery seed
- 1 tsp rinsed capers
- 5 whole black pepper corns
Instructions
- Combine the salt, sugar, spices, and vinegar in the glass container you are going to store the onions in.
- Thinly slice a medium red onion.
- Bring a few cups of water to a boil and have a sieve ready. When the water is boiling, toss in the thinly sliced red onions and immediately drain them through the sieve. The intent is to soften/wilt them just a little. Put the wilted and still warm onions in the vinegar and spice mixture and refrigerate until ready to use. The heating step is optional. The onions will wilt a little over time anyway. If you are going to use them as a garnish immediately, do the heating step. If you intend to garnish salads or something over the next few days, skip the heating step.
Notes
This same vinegar/spice mix works well with thinly sliced red cabbage.