Recipe - Pickled Onions

Small Plates to Share | Vegetables

Pickled Onions

We don’t heat the brine, so the onions retain their crunch. We use a thyme honey (instead of sugar) coupled with floral, citrusy coriander seed. The flavor is reminiscent of the cuisines of the Eastern Mediterranean. These are so easy to make that you can experiment with a different flavor every week. Try a variety of herbs and spices: allspice, peppercorns, juniper berries, bay leaves, a sprig of thyme, oregano or rosemary… Great on fish tacos, with pulled pork, atop a grain bowl or avocado toast… The possibilities are inexhaustible.

Ingredients:

2 medium red onions, finely sliced
½ teaspoon coriander seed, lightly crushed
1 cup A L'Olivier Red Wine Vinegar from Bordeaux
2 tablespoons
2 tablespoons sea salt

Preparation:

Time: N/A

Yield: 2 onions

Lightly pack the onions into a jar or jars.
Sprinkle in the coriander.
Whisk the honey and salt into the vinegar.
Pour the vinegar over the onions.
Cover and refrigerate.
These will keep for 2 weeks in the fridge.