Hey, y’all! I don’t share recipes here very often, but I feel this one is deserving of the honor! This has become one of my family’s favorites. It’s so versatile and the list of ways you can use it goes on and on.
I’m currently using them on sandwiches, my favorite chipotle mushroom soft tacos, and salads! I just know you are going to love them, too.
Deep South Pickled Onions
- ½ cup water
- 3/4 teaspoon salt
- ½ cup white vinegar
- ½ thinly sliced red or sweet onion (your preference)
- 1 tablespoon sugar
- 1 tsp each of fennel seed, coriander, and cumin.
- 1–2 garlic cloves, cut in half
- 2 bay leaves
- 1 tsp dried or fresh oregano
- Optional: You can also add one or any combination of peppercorns, caraway, star anise, juniper, allspice
Put all ingredients into a saucepan. Simmer for 3-4 minutes.
Remove from heat and let cool 20-30 minutes.
Place onions and liquid in a container and store in the refrigerator for up to 2 months.
I can’t wait to hear how you like this recipe. Please share what you love to put these delicious onions on!
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