Today I thought I’d share a very simple pickled onions recipe I’ve been loving and made so many times recently. It’s incredibly quick and easy to make and such a great garnish that adds a boost of flavour to just about any dish.
…. But it’s especially amazing in tacos and burrito bowls. 😛
1. Feel free to use any vinegar you’d like, but red wine is by far my favourite.
2. Toasting the cumin seeds and ancho chilli flakes isn’t absolutely necessary (if you can’t be bothered), but it does add to the flavour. 😉
3. Feel free to play around with the flavours. In reality you can add whatever seasonings you’d like.
For the breaded cod tacos featured in the main picture
You can check out my recipe here. 🙂
- 2 small red onions
- 3 garlic cloves
- ¾ cup red wine vinegar
- ¾ cup boiling water
- 1-2 tsp cumin seeds
- Ancho chili flakes (to taste)
- 1 tsp dried oregano
- ⅛ tsp salt
- ⅛ tsp sugar
- Cut your red onions in half and then finely slice.
- Roughly chop the garlic cloves into smaller chunks.
- Heat a frying pan on medium heat and toast the cumin seeds and ancho chilli flakes very briefly, until fragrant.
- Add the red onions in a jar along with the garlic, oregano, salt, sugar, cumin seeds and ancho chilli flakes.
- Pour in the red wine vinegar.
- Boil the water in a kettle and pour in the jar.
- Mix well and let it cool down a bit.
- Then place the lid on and refrigerate.
- They’ll be ready to eat within a few hours and should last for at least 2 weeks in the fridge.