Pickled onion

Pickled red onions with thyme and dill - a recipe that combines tradition with flavor!

In the cold winter days, many of us feel the need to enrich our meals with strong and fresh aromas. Pickles are a perfect accompaniment to roasts, salads, or even as a snack. In this recipe, we focus on pickled red onions, a delicacy that will delight your senses and add a splash of color and taste to every dish. Red onions are not only tasty but also healthy, being rich in antioxidants and vitamins.

Preparation time: 30 minutes
Fermentation time: 1 day
Total time: 1 day and 30 minutes
Number of servings: 4 jars of 400 ml

Ingredients

- 1 kg red onions
- 1 liter water
- 400 ml vinegar (preferably wine or apple)
- 150 g coarse salt
- 50 g sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon peppercorns
- 2-3 bay leaves
- 3 aspirin tablets (optional, for preservation)
- Fresh thyme sprigs
- Fresh dill sprigs

Necessary utensils

- Sterilized jars (preferably 400 ml)
- Large pot for boiling
- Skimmer
- Wooden spoon
- Bowl

Preparing the jars

The first important step is to ensure that the jars are impeccably clean. Wash them well with warm water and detergent, then rinse and dry. You can sterilize the jars in the oven at 100°C for 15 minutes to prevent any contamination.

Preparing the onions

1. Wash the red onions well and peel them.
2. Cut the onions into thin slices or rings, as preferred.
3. Place the sliced onions in a bowl and pour hot water over them. Let them sit for 5-10 minutes, then drain the water well.

Assembling the pickles

1. Fill each jar with onions, alternating with sprigs of thyme and dill. Press down well to avoid air pockets in the jar. The longer you let it sit, the more the onions will soften and take up less space, so don't hesitate to fill as you go.

Preparing the pickling brine

1. Place a pot of water on the heat and wait for it to boil.
2. Add the salt, vinegar, mustard seeds, coriander, pepper, sugar, and bay leaves. Let everything boil for 10 minutes, stirring occasionally to dissolve the salt and sugar.
3. Once the brine has boiled, remove the pot from the heat, add the crushed aspirin (if using), and mix well.

Filling the jars

1. Carefully pour the hot brine into each jar, ensuring that the onions are completely covered. Leave a small space at the top of the jar (about 1 cm).
2. Let the jars sit for 5 minutes to allow air bubbles to escape.
3. Tighten the jar lids well, then cover them with a blanket and let them cool completely at room temperature.

Storage

After the jars have cooled, store them in a dark and cool place, such as a pantry. The pickles are ready to be consumed after about an hour, but for an even more intense flavor, let them pickle for a few weeks.

Serving suggestions

Pickled onions are delicious alongside various roasts, in sandwiches, or in salads. Try pairing them with cheeses or smoked fish for an unforgettable culinary experience. Another idea is to serve them with a bowl of natural yogurt, which will balance the strong flavors.

Variations

If you want to explore new flavors, you can also add other herbs, such as dill or basil. You can also experiment with different types of vinegar to achieve a uniquely flavored pickle.

Frequently asked questions

1. Can I use white onions instead of red onions?
Yes, white onions are a good alternative, but the taste will be less sweet.

2. What is the shelf life of pickles?
If stored correctly, pickles can last up to a year.

3. Can I add other vegetables to the jars?
Absolutely! Carrots, radishes, or cauliflower are excellent for pickling alongside onions.

Nutritional benefits

Red onions are rich in antioxidants, vitamins C and B, as well as minerals like potassium and sulfur. Consuming pickled onions can improve digestion and support the immune system.

I hope this recipe for pickled red onions brings extra flavor to your winter meals. Enjoy and feel free to share the results with family and friends! Happy cooking!

 Ingredients: -1 kg red onion -1 liter of water -400 ml vinegar -1 teaspoon mustard seeds -1/2 teaspoon coriander seeds -1/2 teaspoon peppercorns -150 g coarse salt -50 g sugar -2-3 bay leaves -3 aspirin tablets -sprigs of thyme -sprigs of dill