Pickled Red Onions Recipe
Pickled red onions is a side dish often served alongside meat dishes. But it would be unfair for it to limit pickled red onions to meat dishes. If you like pickles, if you have a habit of going in front of the refrigerator occasionally and snacking on pickles standing up, you can snack on pickled red onions in the same way.
If you think that there must be something with it, we can list the main dishes that you can serve with pickled red onions, such as chicken burgers, spinach burgers, Tekirdağ köfte, home made doner and mücver. But of course, it is never limited to this. You can put it next to anything you love.
Pickled onions are not a traditional pickle like pickled cabbage. Rather, it is a pickle that can be prepared and eaten immediately, like pickled red cabbage. You can serve the pickled onion as soon as you prepare it. But when you wait for a while, the flavors of the ingredients mix together and the taste of the pickle settles, and the color of both the juice and the onion settles as the onion gives its color. That's why I recommend that you wait for at least a day, and if you can, a few days, then serve it.
There is an ingredient in the recipe that is not possible to be found in every home; mustard seeds. You can easily find mustard seeds in herbalists and online shops. It adds a very pleasant aroma to pickles. I also use it to make cured olives. Likewise, it gives a wonderful aroma to olives. But if you don't want to buy mustard seeds just to use in pickles, you may not use mustard seeds. You don't need to put anything in its place as it is just a flavoring.
Enjoy the recipe...
Pickled Red Onions Recipe with Video
Ingredients
- 2 red onions,
- 1/2 cup of vinegar,
- 1/2 cup of water,
- 1 tablespoon of brine salt,
- 2 teaspoons of black pepper,
- 2 teaspoons of mustard seeds,
- 4 bay leaves.
Preparation
- Peel the onions and cut them in half moon shape,
- Sprinkle the salt over and rub them so that they soften slightly, without crushing them too much,
- Put a bay leaf, a teaspoon of black pepper and a teaspoon of mustard seeds into two small jars,
- Divide the onions into jars,
- Mix water and vinegar in a bowl and divide into jars,
- Put one more bay leaf on each jar and close the lids,
- You can start eating from the next day, but if you wait a few days, the flavor and color will be better.
Bon Appetit...