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Fast and Easy Pickled Red Onions
- 1 lb cippolini onions, peeled and sliced thinly into rounds on a mandolin
- 1 small red beet, diced
- 4 cloves garlic
- 2 cups white wine vinegar
- 1 cup sugar
- 1 tsp crushed red pepper flakes
- 1 tsp coriander seeds
- 2 Tbsp yellow mustard seeds
In a small bowl combine the sliced onions, diced beet and garlic cloves. Set aside.
In a sauce pot combine the remaining ingredients. Bring the mixture to a boil and simmer until all the sugar is completely dissolved. Pour the hot liquid over the onion mixture. Make sure that all the onions are pushed down into the liquid.
If you are canning your pickles make sure to pack them into sterile jars while they are hot. If you are enjoying you pickles right away let them cool to room temperature and then chill them in the refrigerator. They will be best the day after you make them and up to 1 month later.
Posted in: Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, salads, Sides, Spring, Summer, Vegan, Vegan Fall, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
