Red Onion Pickles
I’ve been wanting to try homemade pickles for a long time. So a few days ago, I made my first homemade Red Onion Pickles. Not only is it super simple to make, but red onion pickles can really add a unique twist to many dishes.
Red Onion Pickles have a much milder taste than raw onions and are slightly tart and sweet at the same time. They can be prepared in a few minutes and then stored for about three to four weeks in the refrigerator.
What can we serve the Red Onion Pickles with?
Red onion pickles are a perfect condiment to season many dishes. Here are some ideas for dishes that your red onion pickles would go well with:
- On a bowl, for example with this recipe for Lentils with Kale, Feta and Avocado
- In a burger, for example with this recipe for Fish Burger
- On a salad, for example with this recipe for Lentil Salad with Lemon and Halloumi
- In Onigirirazu, for example with this recipe for Onigirirazu with Surimi and Veggies
- In a wrap, as for example with this recipe for Avocado and Scrambled Eggs Wrap #tortillatrend
Or simply on an avocado toast!
Recipe for Red Onion Pickles
For about 10 servings, you need the following ingredients.
Ingredients
- 3 red onions
- 5 g sugar
- 3 g of salt
- 170 g water
- 60 ml white wine vinegar
- 1 lime (optional)
- 1 teaspoon of white pepper seeds
Preparation
Peel the red onions and cut them into thin strips. I used a mandolin to obtain very thin slices of onions.
Then pour the water, vinegar, salt and sugar into a saucepan. Add the lime juice. Bring everything to a boil and once the water starts to boil, add the red onions and lower the heat. Leave to infuse for 10 minutes.
Then pour the red onions with the liquid into a glass jar previously washed at min 60 °C. Add the white pepper seeds and close the lid. Let cool and store the jar in the refrigerator for 3 to 4 weeks.
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Red Onion Pickles
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Ingredients
- 3 red onions
- 5 g sugar
- 3 g of salt
- 170 g water
- 60 ml white wine vinegar
- 1 lime optional
- 1 teaspoon of white pepper seeds
Instructions
- Peel the red onions and cut them into thin strips. I used a mandolin to obtain very thin slices of onions.
- Then pour the water, vinegar, salt and sugar into a saucepan. Add the lime juice. Bring everything to a boil and once the water starts to boil, add the red onions and lower the heat. Leave to infuse for 10 minutes.
- Then pour the red onions with the liquid into a glass jar previously washed at min 60 °C. Add the white pepper seeds and close the lid. Let cool and store the jar in the refrigerator for 3 to 4 weeks.
