Quick Pickled Onions

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Quick Pickled Onions will only take 5 minutes hands on time and keep in the refrigerator for many months. Plus they get better with time! Perfect for your Cinco de Mayo party!

Course Condiment, Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings pints

Calories 136kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

1 tsp cumin seed
1 tsp coriander seed
1 red onion sliced 1/8- 1/4" thick
1 bay leaf
1 cup Red Wine Vinegar others vinegar will work. See post for details.
1/2 cup water
2 Tbsp Sugar
1 tsp Salt
2 cloves garlic

US Customary - Metric

Instructions

Toast cumin and coriander in dry pan until fragrant. Remove and set aside.
Add vinegar water, sugar and salt to the same pan. Bring to boil. Stir to combine.
Slice onions, squeeze as many as you can into pint jars. (Depends on how big your onion is.)
Crush garlic. Add to jar. Add spices and garlic to each jar.
Cover with vinegar mixture. Seal jars.
Allow to cool to room temperature, then refrigerate for at least 3 days, up to about 6 months.

Video

Notes

**Notes**

Best if used with 1 month. They are still edible afterwards, but retain their color best early.

Do in small batches.

Cut onions very thinly with a chef's knife, or carefully on a mandolin.

Can substitute vidalia onion, if you prefer a milder flavor.

Nutrition