Govind Armstrong’s PICKLED RED ONIONS [recipe]

pickled red onions
Govind Armstrong’s recipe for pickled red onions, to accompany his Braised Shortrib Grilled Cheese Sandwiches

Pickled Red Onions Recipe

from Small Bites, Big Nights by Govind Armstrong, chef/owner Table8 and 8 Oz. Burger Bar

Pickled Red Onions Ingredients

2 tablespoons coriander seed, toasted
1 tablespoon mustard seed, toasted
3 medium red onions, julienned
¼ cup red wine vinegar
¼ cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
Salt and cracked black pepper to taste
1 tablespoon extra-virgin olive oil

Pickled Red Onions Directions

Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.

In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use.

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{ 8 comments… read them below or add one }

1 Craig December 9, 2009 at 3:10 am

Since I can’t fall asleep due to a beeping smoke alarm, i will say that pickled onions are great, ever have the pickled scallions (the little white onions) from the Japanese market, they are addictive.

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2 deana (lostpastremembered) December 9, 2009 at 4:14 am

Those are the sexiest onions I’ve ever seen, great photo! I can’t wait to try the onions!

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3 Diana December 9, 2009 at 2:03 pm

Even though I see that these are red onions from the name of the recipe, the title of the blog post, and your discussion of them, when I look at the picture, I think, red peppers.

Either way, they look very edible.

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4 Sarah J. Gim December 9, 2009 at 2:08 pm

Diana: I know! So red! I used an iPhone, no Photoshop (just emailed straight to flickr), and the photo is true to the color. Usually pickled red onions come out pink, but these were so red! I was surprised. I think it might have been the abundance of spices in the pickling liquid.

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5 MrsDocChuck December 10, 2009 at 8:24 am

I was forbidden from calling the onions “ban chan” and from eating them with my secret chopsticks.

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6 Lawan February 5, 2014 at 12:12 am

What do you do with the toasted seeds?

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7 Adina January 3, 2018 at 11:39 am

How long do these last?

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8 TheDelicious January 3, 2018 at 11:43 am

up to a month! (though quite honestly, they don’t actually “last” that long in our house :) )

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