
Pickled Red OnionRecipe by Chef Heidi Fink Prep time 5 mins Cook time 5 mins Ready in 10 mins Yield 1 cup An overnight pickle, this recipe for pickled red onion is bright & tangy with a hint of sweetness and spice. They are delicious with burgers, sandwiches, and wraps, and especially with homemade falafel. Ingredients 1 red onion, peeled, quartered and sliced very thin 250 ml ( 1 cup) white vinegar 80 ml (1/3 cup) water 80 ml (1/3 cup) white sugar 8 ml (1-3/4 tsp) salt 5 ml (1 tsp) black peppercorns 5 ml (1 tsp) coriander seed 5 ml (1 tsp) whole cloves Directions Placed sliced onions into a heat-proof bowl. Combine remainging ingredients in a non-reactive pot and bring to a boil. Reduce heat and simmer for 3 minutes. Pour through a strainer directly over the onions in the bowl. Let cool, stirring occasionally. Onions will turn bright pink. Transfer to a mason jar and store in the fridge up to 2 weeks.

Pickled Red OnionRecipe by Chef Heidi Fink

Prep time 5 mins
Cook time 5 mins
Ready in 10 mins
Yield 1 cup

An overnight pickle, this recipe for pickled red onion is bright & tangy with a hint of sweetness and spice. They are delicious with burgers, sandwiches, and wraps, and especially with homemade falafel.

Ingredients

1 red onion, peeled, quartered and sliced very thin
250 ml ( 1 cup) white vinegar
80 ml (1/3 cup) water
80 ml (1/3 cup) white sugar
8 ml (1-3/4 tsp) salt
5 ml (1 tsp) black peppercorns
5 ml (1 tsp) coriander seed
5 ml (1 tsp) whole cloves

Directions

Placed sliced onions into a heat-proof bowl.

Combine remainging ingredients in a non-reactive pot and bring to a boil. Reduce heat and simmer for 3 minutes.

Pour through a strainer directly over the onions in the bowl. Let cool, stirring occasionally. Onions will turn bright pink.

Transfer to a mason jar and store in the fridge up to 2 weeks.