This quick-fix version of pickled red onions, from the latest Cuisine at Home magazine (issue #159, summer 2024), add a burst of flavor to salads (greens, pasta, potato, etc.) tacos, burgers and sandwiches, and, roasted meats. Or use them as a garnish on soups. (I did cut it in half.)
Quick Pickled Red Onions — Cuisine at Home style
1/2 pound red onions, halved & thinly sliced (about 2 cups)
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons granulated sugar
2 teaspoons kosher salt
1/2 teaspoon coriander seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon black peppercorns (my addition)
- Place sliced onions in medium glass, ceramic or stainless steel bowl.
- Combine vinegar, water and all the remaining ingredients in a small nonreactive saucepan (not aluminum), and bring to a toil over medium-high heat. Boil for 2 minutes. Remove from heat.
- Pour hot vinegar mixture over onion slices. Let cool to room temperature, about 30 minutes. Transfer to an air-tight container and refrigerate for up to 1 month.
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