Pickled Onions

VEGSource

A versatile condiment for burgers, tacos, salads, and more, offering a delightful tart and sweet flavor with a crunchy texture.

Ingredients

9

Red Onion

2 whole

Red Chili Pepper

cut into quarters, seeds removed

1 piece

Red or White Wine Vinegar

¾ cup

Water

¾ cup

Sugar

¼ cup

Salt

To taste

1 tablespoon

Cumin Seeds

1 teaspoon

Star Anise Seeds

3 pieces

Whole Black Pepper

1 tablespoon

Instructions

1Prepare the Onions30m

Slice Onions

Slice the red onions very thinly.

Blanch Onions

Cover the sliced onions with boiling water and let them sit, covered, for about 30 minutes.

2Make the Brine5m

Combine Brine Ingredients

In a saucepan, combine the wine vinegar, water, sugar, salt, cumin seeds, and whole black peppercorns.

Heat Brine

Heat the mixture gently until the sugar and salt are dissolved. Do not boil.

3Assemble and Pickle2h

Drain Onions

Drain the blanched onions thoroughly.

Layer Jar

Place the drained onions into a clean jar. Add the quartered red chili pepper and star anise seeds.

Add Brine

Pour the prepared brine over the onions and spices in the jar.

Cool and Refrigerate

Let the jar cool to room temperature for about 2 hours, then seal and refrigerate. They can be stored for up to 1 month.