Pickled Red Onions
I avoided pickling for so long because I was intimidated by the mere thought of it. A couple months ago I took a great class with a pickling expert named Jessica Wang from picklepickle.co. She’s offering zoom classes at the moment. Her class was fun and super informative. But I will say before her class I had already started pickling last year (it’s easier than I thought) and developed this recipe only because most pickling brines ask for sugar and I switched it out for Monk Fruit sweetener and achieved the results I wanted. I am German and simply love pickles. I like keeping these stocked in my fridge because they are so tasty and can enhance so many dishes I make including Chipotle Mushroom Tacos (recipe coming soon), Millet Cakes, salads, soup garnish, scrambled eggs, quesadillas, curry dishes and more. They last in the fridge for 2-3 weeks if you don’t eat them sooner. They’re super easy.
Makes a good size jar. Prep time: 15 minutes / Resting time 1 hour
Gather
1 large red onion
1/2 cup/125 ml apple cider vinegar
1 cup/250 ml water
1 tablespoon / 15 ml monk fruit sweetener or xylitol
1 teaspoon / 5 ml salt
6-8 black peppercorns
Make
Thinly slice onions uniformly. You can use a Mandoline to get them quite thin. (Try not to cry too much).
Place vinegar, water, Monk Fruit Sweetener and salt into a small sauce pan over a low flame. Cook and stir until both the sweetener and salt dissolve. Turn off the flame.
Place onion slices and peppercorns into a sterilized jar of choice. Pour the warm liquid into the jar and cover with lid. Allow the jar to sit on the counter for an hour and then store in the fridge.
Note:
You can skip the peppercorns and add a half teaspoon of chili flakes, cumin seed or anise seed to add some unique flavors. Wouldn’t do them all at once.
Recipe developed by Anna Getty of Amalgam Kitchen.
Did you make this recipe? Tag @amalgamkitchen on Instagram to be featured in one of our stories.
