Pickled Red Onions Recipe

Name: Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seed,; 1 tablespoon mustard seed,; 3 medium red onions, julienned; 1/4 cup red wine vinegar; 1/4 cup white balsamic vinegar; 1/8 cup sugar; 3 bay leaves; 3 sprigs thyme; Salt and cracked black pepper to taste; 1 tablespoon extra-virgin olive oil

Servings: persons

2 tablespoons coriander seed,
1 tablespoon mustard seed,
3 medium red onions, julienned
1/4 cup red wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
Salt and cracked black pepper to taste
1 tablespoon extra-virgin olive oil

1
Toast the coriander seed in a small, dry saute pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.
2
In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons coriander seed,, 1 tablespoon mustard seed,, 3 medium red onions, julienned, 1/4 cup red wine vinegar, and more.

Yes, Pickled Red Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Red Onions

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