Salut mes p’tits croissants!

Today we are making a simple yet so delicious batch of pickled red onions.

They are great because they keep nicely in your fridge or your pantry if not opened. And they literally go on everything from meat to fish to charcuterie.

I suggest to make a big batch and can them, they literally take no time to make.

Ok, let’s get cooking shall we. Oh and bon appétit!

Makes 2 jars

Pickled red onions
4 pcs Red onions (peeled and sliced)
2 tsp Coriander seeds
4 Bay leaves
5 sprigs Thyme
3 pcs Star anis
1/4 pc Cinnamon sticks
1 tsp Black peppercorn
3 cloves Garlic (peeled and crushed)
2 pcs Long black pepper
1 tsp Fennel seeds
1 tsp Cumin seeds
2 cups Sugar (500 ml)
2 cups Apple cider vinegar (5oo ml)

-In a non-stick pan, placed all the seeds and toast them slightly to extract as many essential oils and flavours.
-Place the vinegar, sugar, garlic and herbs into a saucepan and bring it to a simmer.
-Add the toasted seeds, and give the pot a stir so the sugar and vinegar are combined and dissolved.
-Let it steep for 5-10 minutes.
-Place the red onion slices in jars and pour the hot liquid over it.
-Close the jars and flip them over. Cool down, label and store them.
-Bon appétit.