When I struck on the idea of a daily vegan posting during November, these onions made me feel like I could, and should, do it. Posting them has been on my to-do list for a good four or five months now, but they’re such an old, comfortable standby in our family that I knew they’d always be there when I finally got to them. The same goes for the black bean tacos that we usually serve them with. I’ll post that recipe in the next few days. Don’t wait to make these onions, though. They’ll be just right after 24 hours and will keep in the fridge for up to a month.
Recipe: Pickled Red Onions
This bright, gently perfumed condiment brings a lot of character to a wide variety of dishes. It’s a great technique to add character to vegan (or wildly carnivorous!) dishes. Adapted from Bobby Flay via Serious Eats.
Ingredients
- 2 medium red onions
- Juice of two limes
- 1 cup red wine vinegar
- 1/2 cup distilled white vinegar
- 1 Tablespoon sugar
- 2 teaspoons fine sea salt
- 1/2 cup fresh oregano, thyme, rosemary, or cilantro sprigs, or a combination
Instructions
- Peel the onions and halve from tip to root. Very thinly slice each half from tip to root.
- In a quart-size mason jar or medium bowl with a lid, combine the lime juice, red wine vinegar, white vinegar, sugar, and salt. Stir (or put a lid on the jar and shake gently) to completely dissolve sugar and salt.
- Add the sliced onions and the herbs to the jar or bowl. Stir and press a bit to submerge all the onions and herbs in the liquid. Top off with an extra splash of vinegar if necessary.
- A full 24 hours or more in the fridge is the best way to pickle these babies, but you can get away with letting them sit out at room temperature for at least two hours before serving as a condiment for tacos, sandwiches, salads — you name it. They keep very well in the fridge for up to a month.
Preparation time: 10 minute(s)
Cooking time: 24 hours, including pickling
Number of servings (yield): 12
.jpg "Babble")
12 comments
yummmm i always put some vinegar on onions for a little while before adding them to things like wraps or tuna salad, just to cut the taste a little but this looks phenomenal! can’t wait to try :)
I just tried my first pickled onions last week and was hoping to find a recipe! Definitely trying this one, looks amazing!
? pickled onions! so good on sandwiches, salads, in soups, etc. I’ve made a few different variations and both are long gone ;) {one of the recipes used orange juice as well as lemon and lime}
I love pickled onions! Sometimes I like to add jalapenos and carrots for extra spice and crunch.
The Dinner Belle for Kimberlybelle.com
[...] Pickled Red Onions by Umani Girl [...]
[...] Pickled Red Onions [...]
[...] after this experience (and a quick glance around the internet), I know that I want to try this Pickled Red Onion recipe from Umami girl POST-HASTE! I want these in my tacos, on my eggs, or pulled straight out of the jar. They were [...]
[...] makes 1 quart | source [...]
[...] When I have left over apples, pears, or red onions I make a big pot of homemade chutney or pickled onions and store them in mason jars in the fridge or basement. When I need a hostess gift, I add a label [...]
[...] When I have left over apples, pears, or red onions I make a big pot of homemade chutney or pickled onions and store them in mason jars in the fridge or basement. When I need a hostess gift, I add a label [...]
[...] Pickled red onions (homemade of course) [...]
[...] post, another pinterest find… This time, pickled red onions from Umami Girl. I made these Saturday for a BBQ we had Sunday, so they had about 18 hours steeping in the fridge. [...]