Swine & Sea — Pickled Red Onions — French Creole Recipe

Pickled Red Onions

The thing I love about pickled onions or shallots is that they give a hit of acid, crunch and are just delicious. I used them in salads, on top of a jammy egg for a snack or just on top of steak. You can make one jar or several at once. I usually try to give them a week to develop flavor but that's hard sometimes. Enjoy.

Recipe

  • 1

    large red onion , thinly sliced

  • 1 cup

    apple cider vinegar

  • 2 Tbsp.

    granulated sugar

  • 3 tsp.

    Kosher salt

  • 2 Tbsp.

    whole black peppercorns

  • 1 Tbsp.

    yellow mustard seeds

  • 1 ½ Tbsp.

    fennel seeds
    Step 1

  • Sliced the onions between ¼ and ½ inch. Using a mandoline will make quick work of this.

    • Step 2

  • Combine the remaining ingredients in a small saucepan and bring to simmer. Stir constantly until the sugar and salt have dissolved, approximately 5 minutes. Remove from heat and let cool.

    • Step 3

  • Stuff the the red onions into a mason jar. When you think you can't get any more slices in the jar, add a couple more, there will be room.

    • Step 4

  • Pour pickle mixture into the red onion filled mason jars, leaving about ½ inch from the top of the jar.

    • Step 5

  • Seal jars and let sit until they reach room temperature. Store in a cool place. Onions will be ready in about a day and can be stored for two to three weeks. Don't worry you will eat them before that.