Quick Pickled Onions
Ingredients:
1 medium red onion, sliced very thin
1 teaspoon (1.8 g) coriander seeds, toasted and ground
1/2 teaspoon (1 g) cumin seeds, toasted and ground
1/4 teaspoon (0.3 g) red pepper flakes
1/4 cup (60 ml) cider vinegar
2 tablespoons (28 ml) water
1 tablespoon (13 g) sugar
Pinch of kosher salt
Method:
Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.
In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions.
Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week. YIELD: About 1 1/2 cups (315 g) onions
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