Delicious Pickled Red Onions

There is no love sincerer than the love of food.

George Bernard Shaw

The Love of Food

I love food. Period. And the extra pounds I put on during lockdown, which I’m trying to arduously shed, are a testament to that declaration.

During lock down, not only was I cooking more but also trying my hand at new methods of cooking and pickling. Recently, I came across a recipe for pickled red onions from the YouTube Channel Not Another Cooking Show. And it was this particular recipe that I decided to try and tweak for my personal palate.

Ingredients

• 1 medium red onion, sliced thin, but not too thin
• 1/2 cup of water
• 1 cup of red wine vinegar
• 1 table spoon of sugar (this is personal preference for me since I like it tart; normally it would be 2 tablespoons)
• 1 teaspoon of salt
• 1 garlic glove (I used 2, I love garlic)
• 1/2 teaspoon of cumin (optional)
• 1 mason jar (pint size)

Instructions

1. Slice the red onion into strips about 1/8 inch
2. Combine the red wine vinegar, sugar, salt, and water into a sauce pan and bring to a boil
3. Lightly toast the cumin seeds in a pan on medium heat roughly 3 minutes or until fragrant
4. Stuff the pint size mason jar with red onions, garlic and cumin seeds
5. Pour the liquid into the glass and close the jar. Turn upside down to seal and let it cool before storing in the fridge

The Perfect Topping

And that’s that. I let the jar sit in the fridge for three days before opening. I also made two batches. One with cumin seeds and one without, and honestly, I prefer the one without. To me pickled red onions are like gravy, I put them on everything: sandwiches, salads, and especially tacos. Speaking of tacos, that will be the next recipe I will be making and topping with these pickled red onions.