Quick Pickled Onions from Wicked Good Burgers

Quick Pickled Onions from Wicked Good Burgers
Recipe Type: Side Dish
Recipe reprinted, with permission, from “Wicked Good Burgers” by Andy Husbands, Chris Hart & Andrea Pyenson. Published by Fair Winds Press.
  • 1 medium red onion, sliced very thin
  • 1 teaspoon (1.8 g) coriander seeds,
  • toasted and ground
  • 1⁄2 teaspoon (1 g) cumin seeds,
  • toasted and ground
  • 1⁄4 teaspoon (0.3 g) red pepper flakes
  • 1⁄4 cup (60 ml) cider vinegar
  • 2 tablespoons (28 ml) water
  • 1 tablespoon (13 g) sugar
  • Pinch of kosher salt
  1. Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.
  2. In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions. Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week.

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