Quick Tangy Pickled Onions
Servings: 12 servings
Calories:
At the heart of a plant-based diet lies the celebration of whole, unprocessed foods. Pickled onions embody this essence beautifully. Made simply from onions, vinegar, and a touch of seasoning, they steer clear of the artificial additives and preservatives often found in processed foods. This simplicity ensures that every tangy bite is bursting with pure, natural goodness.
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Equipment
- Medium Saucepan
- Sterilized Glass Jar (preferred)
Ingredients
- 1 cup thinly sliced red onion
- ½ cup red wine vinegar or white distilled vinegar or apple cider vinegar
- ¼ cup water
- 2 tbsps agave or honey if you choose
- 2 tbsps ruby red onion balsamic vinegar optional - try California Balsamic
- 1 tbsp dried onions flakes optional
- 1 tsp yellow mustard seed optional
- ½ tsp brown mustard seed
- ½ tsp dried minced garlic or 1 garlic clove
- ½ tsp fennel seed
- ½ tsp ground pepper or peppercorns
- ½ tsp salt
- 1 bay leaf
Instructions
- Using a mandoline, thinly slice onion to reach about 1 cup.
- Combine all ingredients except onions in a small saucepan. bring to a boil, and lower heat to a simmer for 5 minutes.
- Add onions to pickling liquid and turn off heat. Let stand for 20 mnutes or longer. The longer they sit in the pickling liquid, the less crunchier they will be.
- Remove from liquid and chill until ready for use.
Notes
Using [eafl id="86903" name="California Balsamic" text="Ruby Red Onion California Balsamic"] will take your pickled onions to a new level. A savory blend of premium white balsamic with fresh juiced red onion, powdered and granulated onion, and fresh beet juice to naturally enhance the color. The robust, fruity notes of California Balsamic enhance the tangy profile of the onions, creating a harmonious balance of sweet and tart flavors. As the onions soak in the luxurious balsamic brine, they absorb the rich, caramelized undertones, infusing each crisp bite with a burst of complex, savory-sweet goodness.
