Gonzalo Rojo Zarrabeitia
Pickled Red Onions
Today we are learning how to make pickled red onions. This recipe is fast, easy and perfect to use with almost anything; sandwiches, salads, avocado toasts...
1 Red Onion
1 cup Red Wine Vinegar
1/2 cup Water
3/2 tablespoon Sugar
1 teaspoon Salt
1 Bay Leaf
1 Garlic Clove (peeled and smashed)
1 teaspoon Cumin or Coriander Seed (whole seed)
1 Pint Sized Mason Jar
Cut onion into approximately 1/8th inch thick half moons.
Mix vinegar, water, sugar and salt in a pot, bring to a boil and make sure everything is dissolved.
Lightly toast Cumin or Coriander in a pan over low/medium heat to bring up flavors
Fill a clean jar as much as possible with the red onions, add the spices, bay leaf, crushed garlic glove and pour the hot liquid inside.
Close the jar tight and turn upside down to create a seal.
Let it cool down and store in the fridge for at least a day for the onions to take in the flavor.
They should last up to 6 months and opened and around 2 weeks after opening.