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Instructions:
Prepare the Onions: Peel and thinly slice the red onions. Set aside.
Make the Pickling Liquid: In a saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black pepper, and red pepper flakes. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
Add Aromatics (Optional): If using garlic, thyme, or coriander seeds, add them to the pickling liquid once it’s simmering. Let the mixture simmer for about 2-3 minutes.
Pickle the Onions: Place the sliced onions into a clean jar or bowl. Pour the hot pickling liquid over the onions, making sure they are fully submerged. Use a spoon or press down lightly on the onions to pack them in.
Let it Rest: Let the onions sit at room temperature for about 30 minutes to an hour. For best results, let the onions pickle in the fridge for at least 4 hours or overnight.
Serve: Once pickled, the onions are ready to be served. They will last up to a week in the refrigerator.
This recipe gives you that tangy, sweet, and slightly bitter combination that’s a great addition to many dishes. Enjoy!
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