This is a recipe for classic, quick pickled red onions that can be used to jazz up almost any dish. Add to salads, grains, slaws, burgers, curries, and of course the most well-know use – tacos. These are nicknamed Bang-Bang onions after a friend of mine asked for the recipe for “my bang-bang red onions; I’m sure he was referring to the taste but they’re also super quick to put together, and so Bang-Bang onions was born.
I use a mixture of apple cider vinegar and red wine vinegar for flavour and colour, however feel free to play around with what you have in your cupboards here and you may already have a vinegar flavour preference. White wine vinegar works well, as does sherry vinegar, malt vinegar and champagne vinegar.
Bang-Bang Pickled Red Onions
Course: Pickles, Side, VegetablesCuisine: MexicanDifficulty: Easy1
jar10
minutesAdd to salads, grains, slaws, burgers, curries, and of course the most well-know use – tacos.
Ingredients
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1 1/2 tbsp sugar
1 tsp coriander seeds
3 tsp fine sea salt
2 red onions
Directions
- Finely slice the red onions using either a mandoline or knife, ensuring that the slices ares as even as possible.
- Whisk the vinegars, sugar and salt together until the sugar has dissolved. Place the sliced onions and coriander seeds into a jar then pour over the vinegar mixture and allow to marinate for at least an hour but preferably longer before using.
- Store in an airtight container int he fridge.
