A simple, easy to make garnish that will add a slight crunch, a sharp tang, an edge of sweetness, and a pop of color to your salads and sandwiches. I like onions, but tend to avoid raw ones due to their potent aftertaste. By pickling my onions I can garnish my food with them without having to deal with running around with onion-breath for the rest of the day. You can also store your pickled red onions in a refrigerator for up to a month (longer, if you want to bother canning them) – highly convenient.
- 1 cup Apple Cider Vinegar (white vinegar also works)
- 1 cup Water
- 1/4 cup Maple Syrup
- 1 sliced Red Onion
- 1 tsp whole Black Pepper Corns
- 1 tsp Fennel Seeds
- 1/2 tsp Mustard Seeds
- 1 tsp Salt
- In a pot on the stovetop, bring the vinegar, water, maple syrup, pepper corns, fennel seeds, mustard seeds, and salt to a boil.
- Once the pickling mixture has boiled for a few minutes, add in the red onion.
- Allow the onion to cook in the pickling mixture for a few minutes. I tend to leave it in there until the onion starts to become transparent. It is a balancing act. You want your onion to retain a slight crunch, but you also want it to be cooked enough to tame the raw onion flavor.
- Remove your onions from the heat and allow them to cool, before storing them in a tightly sealed container. I usually use a mason jar. Make sure that the pickling solution covers the onions fully, and keep them in a refrigerator for up to a month.