Who does not like a good pickle? This is quite an alternative way of making pickled red onions. I like the bigger chunks and the lesser vinegary taste. It’s quite a mellow pickle, but well balanced. The cooking before the pickling also quickens the process of the pickling. Technically you could eat them straight away after they have cooled down, but the flavour and texture gets better after 1-2 days in the fridge.
They are great to use as toppings of various dinners, put in salads, wraps, sandwiches etc etc. I use these in the Vegan Hotdog / Carrot Dog recipe as a topping, in the Vegan Autumn Buddha Bowl and the Double Baked Sweet Potatoes as a side dish.
The added pepper gives a great flavour, but use as many or as little as you prefer. Other ingredients such as sprigs of fresh thyme and rosemary is also good, dried star anise, pieces of garlic and ginger is also possible, any whole spices you like are a great addition to make this your very own recipe!
Makes a 500 ml / 17 oz jar of pickled onions
- 3-4 red onions (depends on size)
- 1.2 dl organic apple cider vinegar (½ cup)
- 2.5 dl water (1 cup)
- 3 tablespoons granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon whole black pepper corn
- 1 teaspoon whole red pepper corn
What you will need
- Cutting board and knife
- 1 small pot
- Spoons to measure
- 1 measuring cup
- 500ml sterilzed jar (17 oz)
Sterilizing jars and timing
- The jar should be clean, sterilized and hot when the pickle is finished, so prepare it before the pickle is cooking.
- Wash your glass jar in hot soap.
- Boil the rubber closure (if any) for a few minutes separately.
- Put the glass (without the rubber if any) in the oven on 140°c (280°F) and bake until dry. Then make the pickle.
- Take out just before the pickle is ready, so the glass is hot and the pickle is hot, this will prevent the glass from breaking when pouring the hot pickle into it.
- Sterilizing is important to keep your pickle from spoiling. If sterilized well the pickle can keep good for months. After opening if should be stored in the fridge.
- Peel and very roughly chop the red onion. Put in the pot with the black pepper, red pepper and sea salt. Mix and let rest for 5 minutes.
- Pour in the apple cider vinegar, water and sugar. Mix and turn the heat on high, put the lid on a bring to a simmer.
- When simmering turn the heat off and and transfer to the hot and sterilzed jar, the liquid might be more than the container holds, just add in all the onion you can, then pour in the pickle juice you boiled it in, leaving about 2-3 / 1 inch space from the liquid to the lid. Avoid to wet the rim of the jar and clean it off to prevent it to spoil faster.
- Cover jar with the lid but don´t seal shut just yet, let cool down for 5 minutes, then seal shut when still hot. Refridgerate when cold and store cold for 1-2 days before eating it for the best result.