Quick-Pickled Red Onions With Mustard Seeds And Juniper Berries
Craving a burst of tangy flavor? My quick-pickled red onions are here to save the day! I used to think pickling was a time-consuming project, but this recipe proves otherwise. In just 30 minutes, you’ll have perfectly pickled onions ready to elevate any dish and seriously healthy.
Picture this : as you begin crafting your main dish, you also start the simple process of pickling your red onions. Thirty minutes later, as your dinner plates are being arranged, you’ll have a jar of beautifully pink, tangy onions ready ! Entirely made with healthy ingredients.
This recipe is healthier than any other pickled onions recipe and this is why
For this quick-pickled red onions recipe, I use:
- Red onions: Studies showed that they eliminates toxins and are packed with immune boosting nutrients. So I use red onions for this delicious pickled recipe.
- ACV and brown rice vinegar: 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.
- Coconut sugar: I use it instead of regular 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.
- Mustard seeds and Juniper berries: a fab addition to enhance the flavors and add extra nutrients.
Et voila ! This is a delicious pickled red onions recipe that makes a difference for your body.
Secret steps for this recipe
STEP 1
Basically, you start the recipe by slicing your red onion.
STEP 2
Then cover it with boiling water and let it sit for 30 minutes.
STEP 3
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 !
Your new go-to pickled for endless recipes toppings
These quick-pickled red onions recipe is the perfect condiment for any dish.
- I love to pile them on top of my famous Mexican chili bowl with black beans, adding a vibrant pop of color and flavor.
- They transform my avocado tartines into gourmet bites
- It is a must have for any salad cravings. If you fancy to discover my world of fantastic salads, check my salad section on the blog, Guys !
About the quantity and storage
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 !
– 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.
