Vegan Pickled Red Onions are delicious food. Furthermore, it is ready in just fifteen minutes, and the taste and flavor are amazing. Moreover, it is made with three different variations.
Ingredients:
- Salt: 3/4 cup.
- White vinegar: 1/2 cup.
- Honey: 2 tbsp.
- Water: 1/2 cup.
- Cumin.
- Rice wine vinegar: 1/2 cup.
- Apple cider vinegar, 3/4 cup.
- Garlic cloves.
Instructions:
- Slice the red onion thinly (one teaspoon will do).
- In a compact kettle over the heat, combine the cider vinegar, water, sugar, and entire spices; bring to a simmer.
- Cook the onions for between thirty and sixty seconds after adding them to the pot.
- Switch off the heating source.
- Mix till well blended. Add a little amount of extra liquid or broth at a time unless the pastry flour is flexible and soft or if it seems dry or crumbly.
- Mix the dough with a clean hand. Put behind. To make the flour mixture less sticky and too wet, add a small amount of masa harina.
- Prepare the walnut filling by heating oil in a big wok over medium heat, then sauté the onion with pasilla peppers for five to seven minutes. Put some garlic in. Simmer until soft and golden.
- Add any of the above alternative components and stir. Leave this to cool fully.
- For as long as three weeks, store it in a cool place in a clean box.
Notes:
- Compared with various other vinegar varieties, white vinegar has a higher concentration. We would reduce the water with a tablespoon if you were to substitute another vinegar, such as rice wine vinegar, vinegar made from apples, or white wine vinegar, and you intended to store that in the refrigerator for two weeks. In addition to guaranteeing the clearest-looking pickling liquid, white vinegar will accentuate the color of the red onion during pickling. Add shredded jalapeño, entire coriander, cumin seeds, garlic, two whole cloves of garlic, as well as sliced chilies to the pickling solution.
Nutritional facts:
Calories: 20 kcal.
Protein: 0.2 g.
Carbohydrates: 4.2 g.
Sodium: 219.1 mg.
Fat: 0 g
