Quick-Pickled Red Onions

The bright flavor and crunch of these pickled red onions makes them a perfect accompaniment for Carnitas de Lia or on a sandwich with roasted chicken, Spiced Pork Roast or Devilish Egg Salad. I also like to add them to quesadillas. You can alter the flavor profile by using a different type of vinegar and changing the herbs and spices.

1 large red onion, thinly vertically sliced
3/4 cup red wine vinegar
1/4 cup granulated sugar
1 teaspoon sea salt
1 teaspoon black peppercorns, crushed
1/2 teaspoon cumin seeds, crushed
2 oregano sprigs
1 bay leaf

Place the onion in a 1 pint jar or other container.

Combine the vinegar, sugar, salt, peppercorns and cumin seeds in a small saucepan; bring to a boil. Cook 2 minutes or until the sugar and salt dissolve. Add the vinegar mixture to the jar. Add the oregano sprigs and bay leaf. Cool to room temperature, cover, and refrigerate up to a week.

Makes 2 cups

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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