Pickled red oinion are quick and easy to make. They make a delicious condiment and are great on fish tacos. They last up to three weeks in the refrigerator and get better over time as the spices totally infuse the onions.
Ingredients:
1:
large red onion, very thinly sliced
2 bunches (15-20):
red radishes, very thinly sliced instead of red onions
1 pound:
ramp bulbs, instead of red onions
1 1/2 tablespoons:
sugar
1 1/2:
teaspoons kosher salt
6:
allspice berries
1/2 teaspoon:
mustard seeds
1/2 teaspoon:
red pepper flakes
1/2 teaspoon:
corriander seeds
2 teaspoons:
fresh dill, chopped
PICKLING BRINE:
1/2 cup:
apple cider vinegar
1 cup:
water
Directions:
1:
Slice onions very thin using a mandolin or by hand.
2:
Place sliced onions in a quart glass container. A Ball jar works great.
3:
In a large medium sauce pan place apple cider vinegar, water, salt, sugar, allspice, mustard seed, pepper flakes, corriander seed, and dill. Bring to a boil just until sugar is dissolved.
4:
Pour this pickling mixture over sliced onions and let them set for an hour.
5:
After an hour place lid on container and chill.
NOTE:
Ready to use after chilled and will keep in the fridge for up to three weeks.
