For me, Spring is the time of year I enjoy pickling the most. This recipe for spicy pickled red onions is my favorite. I love adding jalapenos and coriander seeds to the mix. I love using coriander and it has become one of my favorite spices! The citrusy notes add a nice element to the pickling liquid. If you are like me and love pickles, these will be addictive.
Depending on what you are trying to do or achieve you may want a pickle that is on the sweet side, sour side, or in between. I aim for the in between. The recipe that I’ve come to love is from the Gramacy Tavern cookbook. The perfect balane between tangyness and sweetness. It is great to experiment with different types of vinegars. Lately, I have been using coconut vinegar for its neutral taste. I find distilled vinegar to be too potent, but if you are looking for an easy to find vinegar that is great all around, I recommend apple cider vinegar. But the great thing about pickling is you can taste your liquid and make adjustments.
These pickled red onions would be great for tacos, to cut the richness of a pork or chicken dish. Or even a great addition to a salad! I hope you enjoy them.
Spicy Pickled Red Onions
- 2 teaspoons coriander seeds
- 2 cups apple cider vinegar
- 1 1/2 tablespoon salt
- 4 tablespoons sugar
- 2 cups red onions, julienned
- 1 jalapeno sliced
In a dry pot over medium heat, toast the coriander seeds until fragrant. Add apple cider vinegar, salt, and sugar and heat until dissolved. Add onions and jalapenos, bring to a boil and then transfer to a mason jar. Pour pickling liquid over onions and let cool to room temperature and then refrigerate.
Let sit for a few hours before use.