Quick-Pickled Red Onions With Mustard Seeds And Juniper Berries
A delicious quick-pickled red onions recipe is up on the blog. I’ve always wanted to do my own pickled onions but I was reluctant as I thought I was running out of time for that. Until I found out that you can make them with a 30 minutes cooling period only. This means that you can start your meal by preparing your quick-pickled red onions and that it will be set by the time your dinner is ready. Amazing right?
Basically, you start the recipe by slicing your red onion.
Then cover it with boiling water and let it sit for 30 minutes.
Next, you drain it and mix it with rice vinegar, apple cider vinegar, coconut sugar, salt. I have added some mustard seeds and Juniper berries to enhance all the deep flavors. You transfer everything to a jar and let it cool down completely. It’s ready !
How to use pickled red onions
These quick-pickled red onions recipe is the perfect condiment for any dish.
I love it when I do my famous Mexican chili bowl with black beans, on top of my avocado tartines or with some salad too.
If you fancy to discover my world of fantastic salads, check my salad section on the blog, Guys !
Why is this recipe healthier than any other pickled onions recipe?
I use red onions. Studies showed that they eliminates toxins and are packed with immune boosting nutrients.
On the other hand, I have added an organic apple cider vinegar (instead of regular vinegar) and brown rice vinegar. The taste of this combo is deliciously interesting. Apple cider vinegar has a lot of benefits for your body from improving digestion to reducing blood sugar levels. I mix it with brown rice vinegar for its slightly sweet flavor. It is made from fermented rice.
Instead of regular sugar, I use coconut sugar that helps you to avoid sugar pikes. It contains potassium and magnesium too. I had white coconut sugar in my pantry but feel free to use brown coconut sugar too. It is the same.
Et voila ! This is a delicious pickled red onions recipe that makes a difference for your body.
About the quantity
The recipe below is for half of a big jar, but you could easily double, triple or quadruple the recipe for a big party or to keep it handy in the fridge.
You can keep it for 2 to 3 weeks in the fridge.
Top Tip
I have learned that onions soften up better when it is thinly sliced. For this recipe, I like to use a mandolin as it is very easy to make it. But with a good sharp knife, you can cut thin slice too.
Healthy quick-pickled red onions and..
Well balanced taste, easy to make, tangy and crisp !
If you make it
If you make the quick-pickled red onions with mustard seeds and juniper berries, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
QUICK-PICKLED RED ONIONS
Ingredients
- 1 red onion
- 1 tsp Himalayan salt
- 1 tsp coconut sugar, (white or brown)
- 1 Tbsp apple cider vinegar (ACV)
- 1 Tbsp brown rice vinegar, (or more ACV)
- 1 tsp mustard seeds
- Few Juniper berries
Instructions
- Slice the red onion thinly and place in a bowl.
- Cover with boiling water and set aside for 30 minutes.
- Drain and return to the bowl, then add the salt, coconut sugar, brown rice vinegar, apple cider vinegar, mustard seeds and Juniper berries.
- Stir well to coat. Then pour in a jar and let the pickled onions cool to room temperature (10 to 15 minutes).
- Serve as much as needed. Cover and refrigerate leftover pickled onions. They last 2 to 3 weeks in the fridge.
