Pickled Onions
Table of Contents
Pickled Onions
A versatile condiment inspired by an amazing friend and housemate. This recipes makes about a gallon of food. Make this recipe a day before you need it.
Equipment
- 1 glass gallon jar
Ingredients
- 3 large red onions peeled
- 1 liter white vinegar
- 1 liter water
- 3 tbsp sugar or honey
- 1 tbsp salt
- 2 tbsp dried fennel seeds
- 1 tbsp whole black pepper corns
- 1 tbsp coriander seeds
- 1 tbsp dried cayenne peppers
Instructions
- Slice onions; a good pattern is cutting each onion in half, then cutting wedges such that the plane of each cut intersects at the center line of the onion (this makes each slice roughly the same length, whereas semicircles has a greater range of lengths)
- Place onions in a shallow pot and add sugar and salt
- Fill the pot with equal parts vinegar and water until the onions are barely submerged
- Cook the onions on medium-high heat, i.e. so the solution gently boils, until the solution turns pink but the onions are still somewhat crisp
- Allow the onion solution to cool
- Place the spices in the bottom of the jar and pour the solution over top
- Allow the onions to marinate for a day in the refrigerator before eating; keep the onions refrigerated