Crunchy Pickled Red Onions

Ingredients

• 2 pieces Red Onion (Medium to large, sliced into thin strips)
• 2 cloves Garlic (Fresh, peeled and crushed with the side of a knife)
• 1 cup White Vinegar (Distilled white vinegar)
• 1 cup Water (Filtered or tap water)
• 1.5 teaspoons Sea Salt Flakes (Fine sea salt, about 6 g)
• 3.5 tablespoons White Sugar (Optional, about 75 g, adds slight sweetness)
• 1 teaspoon Cumin Seeds (Optional, warm earthy flavor)
• 1 teaspoon Coriander Seeds (Optional, citrusy sweet flavor)
• 0.5 teaspoon Caraway Seeds (Optional, nutty bittersweet note)
• 0.5 teaspoon Black Peppercorns (Optional, warm spice)
• 1 piece Star Anise (Optional, licorice‑like flavor)

Instructions

1. Slice the Onions

   Trim both ends of each red onion, halve them, peel off the skins, then slice each half into thin strips, stopping about three‑quarters of the way through before laying the onion flat to finish slicing safely.

   Time: PT5M

2. Crush the Garlic

   Place the flat side of the knife over each garlic clove and press down firmly to crush, then add the crushed cloves to the saucepan.

   Time: PT1M

3. Combine Ingredients in Saucepan

   Add the sliced onions, crushed garlic, 1 cup white vinegar, 1 cup water, sea salt, white sugar, and any optional spices (cumin, coriander, caraway, peppercorns, star anise) into a medium‑large heavy‑based saucepan.

   Time: PT2M

4. Bring to a Boil

   Place the saucepan on the largest burner over high heat and bring the mixture to a rapid boil, stirring once.

   Time: PT3M

   Temperature: high

5. Simmer Briefly

   Reduce the heat to low and let the mixture simmer for 1 minute so the sugar and salt fully dissolve and the flavors meld.

   Time: PT1M

   Temperature: low

6. Turn Off Heat

   Remove the saucepan from the burner and give the brine a final stir.

   Time: PT30S

7. Pack the Jars

   Transfer the hot onions, garlic, and spices into sterilized jars. Pour the hot brine over them, ensuring everything is fully submerged.

   Time: PT3M

8. Cool and Seal

   Allow the jars to cool to room temperature, then seal the lids tightly and place the jars in the refrigerator.

   Time: PT15M

9. Refrigerate Overnight

   Let the pickled onions sit in the fridge for at least 12 hours (overnight) before using. They will keep for about 1½ months.

   Time: PT0M

Nutrition Facts

Calories

25

Protein

0 g

Carbohydrates

6 g

Fat

0 g

Fiber

0.5 g