Garnishes are often over looked by home cooks, as we are more thinking get it on the plate and not so much make it look great AND get it on the plate. Garnishes should do two jobs – make the dish look nicer and add a layer of flavor that enhances the dish. Garnishes should always be edible and make sense with meal. These Spicy Pickled Onions can be a great addition to a taco, nacho, sandwich, or steak.
These onions are simple to put together but pack a real punch in the flavor department. The red wine vinegar helps with the vibrant color but also a great flavor enhancer. If you do not have red wine vinegar or maybe don’t like it, you could use apple cider vinegar. I wouldn’t recommend plain white vinegar – as it can be a bit astringent.
Spicy is in the name – so that’s what you are gonna get. Between the bite of the coriander seeds and the red pepper flakes, these onions are going to be more than just a pickled onions. If you wanted to amp it up you could add in some slices of fresh jalapeno peppers with the onions. If you do want to add the peppers, you will need to give it a bit more time to develop the flavors.
I added these onions to my Black Bean Beef Tacos and they were a big hit. The briney pickle flavor along with the slow heat were a great way to pull together the black beans and ground beef. Like I mentioned above, these onions would also be great on a sandwich or in a salad. They would also look fabulous on a charcuterie board for the holiday season.
Now Let’s Get Cookin’!
Spicy Pickled Onions
- 1 Large Red Onion halved and sliced ¼ inch
- 1 cup Red Wine Vinegar
- 1 tbsp Sugar
- 1 tsp Red Pepper Flakes
- 1 tsp Corriander Seeds
- 1 tsp Oregano
- 1 tsp Salt
- In a small sauce pan over medium high heat, add vinegar and seasonings. Bring to a rolling boil. Let continue to boil for five minutes.
- Put the sliced onions into a mason jar or other container. Pour the hot vinegar mixture over the onions. Make sure that the majority of the onions are submerged. Let sit for at least 30 minutes before using.
- If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 5 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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