This quick and easy budget-friendly recipe for spiced pickled red onions are my new obsession. They are a delicious addition to grain bowls, salads, tacos, grilled tofu and bean dishes, adding a lovely bright pink pop of colour and zingy flavour.
I love adding in herbs or spices to the mix as variations to add more flavour to complement my meals as well as for additional nutritional benefits. Herbs and spices are extremely rich in antioxidants.
3 small red onions, sliced finely 150ml apple cider vinegar
150ml red wine vinegar
3 tablespoons good quality maple syrup
1 medium red chilli, finely diced or 1/4 tsp chilli flakes (if you like heat)
2 bay leaves
6 black peppercorns
8 whole coriander seeds
1 tablespoon fine sea salt
1 star anise
1. Finely slice the red onion, either into rings or thin slices.The thinner they are, the quicker the process as they will soften up and absorb the vinegar quickly.. Pack into a 500g sterilised jar along with the finely diced chilli if using. For tips on how to sterilise jars, see here.
2. In a small saucepan, add the vinegars, maple syrup, sea salt and spices and simmer on a gentle heat for 60 seconds stirring to ensure that the salt has dissolved. Turn off the heat.
3. Pour this vinegar mixture over the onions in the jar and seal. Make sure the onions are covered with the liquid. Let cool and then refrigerate.
4. Enjoy the pickled onions after a couple of hours or within two to three weeks.
Vinegar: You can just use apple cider vinegar if you prefer but I love the taste of both these vinegars together
Sweetener: Swap the maple syrup for caster sugar if you like.
Spices: Feel free to change up the spices – cumin seeds, fenugreek, whole allspice and dill also work too.