Red Onion Pickle + Lemon | I need to start a pickling food truck. I’m going to call it the Pickle Wagon. Ok, maybe not, but the point is there is a lot of pickling happening in our kitchen, in fact, it’s hard to find a recipe where we don’t have a pickling element. Pickling is such a simple, yet underused technique, that can take any normal dish and make it spectacular. It’s always the first thing people compliment and the last thing they remember. Heck, it’s become so integral in our kitchen, if we forget to add it to one of our plates we get in serious trouble. Have you ever been dumped because you forgot pickled onions? Yup, I know what you’re thinking, I really know how to pick em’.
* Serve them on sandwiches, salads, you name it!
- Red Onion - 1, medium
- Honey - 1 tablespoon
- Lemon Juice - ¾ cup
- Apple Cider Vinegar - ¼ cup
- Cilantro - ¼ cup, torn
- Fennel Seed - 1 teaspoon
- Celery Seed - 1 teaspoon
- Peppercorns - ½ tablespoon
- Sugar - 3 tablespoons
- Chinese Five Spice - ⅛ teaspoon
- Red Pepper Flakes - ⅛ teaspoon
- White Pepper - ⅛ teaspoon
- Salt - 1 tablespoon
- Saucepan - medium
- Air-Tight Container
- Wooden Spoon
- Peel and quarter your onion.
- Remove the hard inner core and any paper skin.
- Then go ahead and julienne it.
- Juice your lemons.
- And lastly, get your spices together!
- Add the lemon juice, vinegar and spices to the saucepan.
- Bring it all to a boil.
- Give the liquid a stir and let it boil for just 30 seconds.
- Take the pan off the heat and let it cool for 5 minutes.
- While it's cooling, toss the onion in the container.
- Add the honey and cilantro.
- Then pour the liquid over the onion, seal the container up, give it a shake, and toss it in the fridge for at least 1 hour before you eat up!
* You'll see a lot of pickling recipes with Lime. We like Lemon here instead because it is sweeter (and healthier)!
* We let the pickling liquid cool a bit so it doesn't cook the onion!