Pickled Onions

Pickled Onions www.anourishedappetite.com

I have a small, minor albeit gigantic obsession with pickled everything.  One of my favorite San Diego joints, Sausage and Meat, has the most amazing pickled onions and I grub on them as I am double fisting sausages and shoveling them into my mouth.  Get your head out of the gutter! That got weird.  If you are ever around these parts, do yourself a favor and go there.  Bison chipotle sausage, fried pork belly bites, bacon fat deviled eggs, churro chicharone…enough said!

Pickled Onions www.anourishedappetite.com

This recipe is a quick copy of the tart delicousness that is my favorite pickled onions. My first round I did not use any kind of sugar.   Sugar can act as a preserver in some cases when pickling but the lime juice and vinegar in this recipe are sufficient enough to not necessarily need it. The first batch ended up a bit too tart for my liking.  After the second round I realized the sugar is also there to help balance out the vinegar and the lime juice.

Pickled Onions www.anourishedappetite.com

I chose to use honey for this recipe. Raw, local honey is a healthier option than processed white sugar that is normally used in pickling recipes.  Eat raw honey is also supposed to help with seasonal allergies which I am sometimes a victim, so extra bonus.  If you are doing a 21 Day Sugar Detox or avoiding sugar for other reasons, you can leave it out.  It will change the flavor profile a bit, but either way they taste good.  Top a bunch of these on some deviled eggs and you will be in heaven!

Pickled Onions
 
Prep time
Cook time
Total time
 
Author:
Serves: about 4 cups
Ingredients
  • 2 medium red onions, sliced thin ⅛ inch
  • 2 thinly sliced limes
  • 1 cup white vinegar
  • 1½ Tbsp honey (optional
  • 1 tsp sea salt
  • 1 tsp peppercorns
  • 1 tsp whole coriander
  • ½ cup freshly squeezed lime juice
  • 4 cups water to boil, about 1 cup water, used to fill jar(s)
Instructions
  1. Bring 4 cups of water to boil
  2. Place sliced onions in a glass bowl, cover completely with hot water for 30 seconds
  3. Pour into colander to drain
  4. Place onions and lime slices in jar(s). I used two pint jars, wide mouthed.
  5. In medium sauce pan combine vinegar, lime juice, salt, honey, peppercorns and coriander.
  6. Stir till salt and honey are completely dissolved.
  7. Pour mixture over onions
  8. Fill jars with remaining water
  9. Cover jars and allow to cool for 30 minutes

To a nourished life,

Natalie

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