Description
Pumpkin Pecan Cobbler is a bright and tangy quick pickled red onion recipe made with a simple vinegar brine, perfect as a crisp taco topping or vibrant sandwich addition.
Ingrédients
Scale
- 1 large red onion, thinly sliced
- 1 cup vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 2 tablespoons sugar or honey
- 2 garlic cloves, smashed (optional)
- 1 teaspoon whole peppercorns (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf (optional)
- 1 teaspoon dried oregano (optional)
- 1/2 teaspoon cumin seeds (optional)
- 1 small beet slice (optional)
Instructions
- Slice red onion in half through the root and peel off the skin.
- Slice into thin half-moons.
- Pack sliced onions into a heat-safe jar or bowl.
- Add optional garlic, peppercorns, oregano, bay leaf, cumin seeds, red pepper flakes, or beet slice.
- In a small saucepan, combine vinegar, water, salt, and sugar.
- Bring to a gentle simmer and stir until salt and sugar dissolve.
- Carefully pour hot brine over onions until fully covered.
- Press onions down to submerge completely.
- Let sit at room temperature 30 minutes for quick use.
- For deeper flavor, refrigerate 2 hours or overnight before serving.
Notes
Use a 1:1 vinegar-to-water ratio for balanced flavor. Store in the refrigerator up to 2 weeks for best freshness.
- Temps de préparation: 10 minutes
- Temps de cuisson: 5 minutes
- Catégorie: Condiment
- Méthode: Pickled
- Cuisine: American
Nutrition
- Portion: 2 tablespoons
- Calories: 15
- Sucre: 2g
- Sodium: 150mg
- Graisse: 0g
- Graisse saturée: 0g
- Graisses insaturées: 0g
- Gras trans: 0g
- Glucides: 3g
- Fibres: 0g
- Protéine: 0g
- Cholestérol: 0mg