These quick pickled red onions are really easy to make, and are a fabulous accompaniment to Mexican dishes. They're also great in sandwiches and in salads too!
Many recipes suggest simply pouring the pickling liquid over the sliced onion once its in the jars. I prefer to lightly soften the onions in the hot liquid whilst they are in the pan, but both methods work well.
In this version, I've used bay leaves, black peppercorns and coriander seeds as the aromatics, but you can use chilli seeds or herbs, so do experiment.
For 3 sterilised jam jars
260g peeled red onion
300ml apple cider vinegar (or cider vinegar)
Couple of bay leaves
Few peppercorns and coriander seeds
3 tablespoons of caster sugar
1 tablespoon of salt
- Thinly slice the red onions.
- Place all the remaining ingredients in a saucepan over a medium low heat, and stir until the sugar and salt have dissolved.
- Add the onion, and increase the heat to a vigorous simmer, then cook for 2 minutes.
- Set aside and leave to cool.
- Transfer to the sterilised jars and store in the fridge.
