This quick pickled onion can be ready to eat in under 1h, but if you keep them in jar with a lid in the fridge, they last for quite a few weeks, and even get better as they sit.
Use any aromatics you might have at hand – I like to use coriander seeds because they have quite a mild taste, but you really anything goes – from cumin seeds, mustard seeds, black peppercorns or even a chilly or two.
If you have red onions, they’re preferible to white in flavour and colour, but the principle is the same.
I always keep a jar in the fridge and use it to top anything from stir fries to salmon toast, and even slide into grilled cheese sandwiches.
- 100ml water
- 75ml apple cider vinegar
- 1 tsp aromatics (I used coriander seeds here)
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- 1 medium-sized onion
Peel and finely slice the onion into even-sized strips. I like to cut mine in half root to top, and then with the flat side down, slice it from right to left parallel to the top-root line.
Really, anyway works as long as they’re broadly the same thickness, about 2mm thick.
Bring the water, vinegar, aromatics and salt to the boil.
When it does, turn off the heat, and drop the sliced onion in the hot liquid. Cover it, and let it sit in the residual heat for 25-30min.
After this time, pour the onion and liquid into a clean and sterilised jar. Try to chose a jar that just about fits all the onion and pickling liquid, so you can fill it up to the top.
You can eat the picked onion right away, or let is sit for a few days and eat over the next couple of weeks, stored in the fridge.