This recipe comes to us via Ray Seraphin, our Albany, California, store manager.
Quick pickled onions are a tasty addition to a weekend cookout, adding crunch and acidity to grilled meats, veggies, tacos and more. Try them atop chilaquiles or sardine toast.
Difficulty: Easy
Time: 35-40 minutes
Yield: One quart
½ cup red wine vinegar (or sub apple cider vinegar)
1 cup water
¼ cup pomegranate molasses
¼ cup cane sugar
3 tablespoons salt, divided
2 tablespoons beet powder
2 dried Turkish bay leaves
2 onions, peeled, cut lengthwise, and thinly julienned
2 teaspoons sumac
2 teaspoons marjoram
1 ½ tablespoons urfa biber chile flakes
Gather your ingredients. In a medium sauce pot, add the liquids, 2 tablespoons salt, sugar, beet powder, and bay leaves. Place on stovetop over high heat. Bring to a rolling boil, whisking occasionally to prevent the sugar from burning. Remove from heat. The sugar should have fully dissolved and the liquid should be magenta in color. Allow brine to cool slightly.
While your brine is heating, prepare your onions. Cut both ends off the onions, then cut in half lengthwise. Thinly julienne each onion half with either a mandoline or a knife.
Place the sliced onions in a large heat-resistant bowl. Measure each of your remaining spices and the remaining 1 tablespoon of salt into the bowl with the onions. Mix thoroughly and allow to sit for 10-15 minutes. This will macerate the onions and allow them to absorb the brine better.
Pour brine over the onions, making sure they are fully submerged. Cover the bowl with aluminum foil or plastic wrap and allow the onions to sit for an additional 20-30 minutes.
When the onions are room temperature, pour bowl contents into a jar or deli container and place in the refrigerator. Keep for up to two weeks.
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