Making your own pickled red onions is so easy and this recipe flavoured with mustard seeds, oregano and Balsamic vinegar is just delicious.
I don’t know what it is about this time of the year but every winter I go into pickling mode and I pickle everything. From easy pickled cucumber to the prettiest pink radish pickles, I can’t get enough.
I have been making a version of this pickled red onion recipe for years now and I’m actually not sure why I haven’t shared it before. It’s probably the most versatile of all pickles as it can literally be used in anything. Sandwiches, tacos, burritos, salads. You name it, it works.
For this batch, I flavoured the pickles with mustard seeds, coriander seeds, dried oregano and used a good splash of Balsamic vinegar. The end result was a deeply aromatic pickle with a lot of savoury notes, which I really loved. That’s the beauty of making your own pickles, you get to play around and change the ingredients every time. Try playing with different types of sugar, vinegar and different spices.
- 4 cups peeled and sliced red onions
- 1 cup white vinegar
- ½ cup water
- ¼ cup Balsamic vinegar
- ½ cup sugar
- 1 tablespoon salt
- 2 teaspoons mustard seeds
- 2 teaspoons dried oregano
- 1 teaspoon coriander seeds
- ½ teaspoon peppercorns
Place the red onions in a 1 liter (4 cup capacity) sterilised glass jar.
In a small saucepan, heat the remaining ingredients until the sugar has dissolved then pour over the red onions, ensuring the onions are completely covered.
Place the lid on the jar and allow to cool before placing in the fridge for at least 24 hours before serving.
These pickles will last for up to 1 month in the refrigerator.