Today, we learn how to make pickled red onions. This is a recipe that is basically a similar version of the pickled red onions we served on the food truck, but adapted more for home. Pickled red onions are good on almost everything, tacos, sandwiches, salads, and as you'll see in the next episode, caramelized pickled red onions are the best thing in the world and make my bacon egg and cheese something wonderful.
1 Medium Red Onion, sliced in 1/8th inch thick
1 cup Red Wine Vinegar
1/2 cup Water
2 Tablespoons Sugar, 1 Tablespoon if you like it less sweet
1 Teaspoon Salt
1 Bay Lead
1 Garlic Clove, Peeled and smashed
1 Teaspoon whole Cumin or whole Coriander Seed
1 Pint Sized Mason Jar
Slice the onions into half moons about 1/8th inch thick. You can use a mandolin or just use a knife and be slow with it to get even slices.
In a small pot, bring the vinegar, water, sugar and salt up to a boil and make sure everything is dissolved.
In a pan, toast the whole cumin or coriander seeds and the bay leaf. On the food truck we used coriander, but I wanted to try it with cumin and I believe the two work interchangeably or could even be used together in this recipe. That’s up to you. Remove from the heat after a few minutes on medium heat. Don’t burn. Just wake up the flavors of the spices.
In clean mason jar, stuff it as full as you can with the red onions. Add the spices, the bay leaf, and the garlic. Then pour the pickling liquid directly into the mason jar over the onions. Close the lid tight, and turn the jar upside down to help create a seal. Let it cool down a little before storing in the fridge. They should last up to 6 months unopened. After opening they will last anywhere form 2 weeks to a month.
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