Quick Pickled Onions with Coriander
These quick pickled red onions with whole coriander seeds offer a delightful balance of tangy, sweet, and aromatic flavors, perfect for elevating any dish with a vibrant crunch.
For 6 servings
Prepare the onion: Peel the red onion and slice it very thinly, preferably using a mandoline for uniform thickness. This ensures even pickling and a delicate texture.
Pack the jar: Tightly pack the sliced red onion into a clean, heat-proof glass jar (a pint-sized jar works well).
Prepare the brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, fine sea salt, and whole coriander seeds.
Heat the brine: Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring continuously until the sugar and salt are fully dissolved. Do not boil vigorously.
Pour the brine: Carefully pour the hot brine over the packed red onions in the jar, ensuring that all the onion slices are completely submerged. If necessary, use a small piece of parchment paper or a pickling weight to keep the onions under the liquid.
Cool and rest: Allow the jar to sit at room temperature for at least 30 minutes to cool down and for the flavors to meld. The onions will turn a vibrant pink color.
Refrigerate: Once cooled to room temperature, secure the lid on the jar and transfer it to the refrigerator.
Serve: The pickled onions are ready to enjoy after 30 minutes of cooling, but their flavor will deepen and improve after a few hours or overnight in the refrigerator. Serve chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Uniform Slicing: Using a mandoline ensures consistent thickness for your onion slices, leading to even pickling and a better texture. If using a knife, aim for paper-thin slices.
- 2Submersion is Key: Always ensure the onions are fully submerged in the brine. Any pieces exposed to air may not pickle properly and could spoil faster.
- 3Storage: These quick pickled onions will last for up to 2-3 weeks in an airtight container in the refrigerator. Always use a clean utensil when serving to maintain freshness.
- 4Jar Size: A standard pint-sized (16 oz) Mason jar is ideal for one large red onion and the specified brine quantity. Make sure your jar is clean and heat-proof.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of red pepper flakes or a few thin slices of fresh jalapeño to the brine for a pleasant heat.
Garlic & Herb InfusionGarlic & Herb Infusion
Include 2-3 smashed garlic cloves and a sprig of fresh dill or thyme in the brine while heating for an aromatic twist.
Citrus BrightnessCitrus Brightness
Replace 1/4 cup of water with fresh orange or lime juice for an extra layer of bright, citrusy flavor.
Why this is on our healthy list.
Rich in Antioxidants
Red onions are packed with anthocyanins, which are powerful antioxidants that protect cells from damage, and coriander seeds also contribute to antioxidant intake.
Digestive Health Support
Onions contain prebiotics like inulin and fructooligosaccharides, which feed beneficial gut bacteria, promoting a healthy digestive system. Coriander is also known for its digestive properties.
Low-Calorie Flavor Enhancer
These pickled onions offer a burst of flavor and crunch to meals without adding significant calories, making them a healthy condiment choice.
Frequently asked questions
When stored in an airtight container in the refrigerator, quick pickled onions typically last for 2 to 3 weeks. Always ensure they remain submerged in the brine for optimal freshness.
