Keep these simple pickled red onions in your refrigerator to add a balanced “acid” element to sandwiches, tacos and more! Try them on something new with Market Chef Nettie Colón’s Farmer’s Market Galinhada.
Pickled Red Onions
By Nettie Colón
- 2 large red onions
- 1 small beet
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 Tablespoon fennel seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon cumin seeds
- 1 cinnamon stick
- Pinch of sea salt or kosher salt
Peel and thinly slice the red onions and place in a glass or other non-reactive bowl. Make sure the onion slices are separated. Peel and julienne the beet into thin matchsticks and mix into the bowl with the red onions. Set aside.
In a saucepan combine the vinegar, sugar, all the seeds and cinnamon stick and bring to a boil. Whisk to make sure that the sugar is fully dissolved. Remove from heat and pour hot the vinegar sugar mix over the onions. Mix to incorporate and make sure that the onions are completely submerged in the hot brine.
Let it cool to room temperature, add a pinch of salt and store in a glass Mason jar in the refrigerator. It will keep for 2 weeks.