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Piaz Torshi – Persian Pickled Red Onions

Piaz Torshi – Persian Pickled Red Onions

Course Pickled Red Onion, Pickles, side dish
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Piaz Torshi – Persian Pickled Red Onions
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 Jars
Author Labsalliebe

Ingredients

INGREDIENTS PIAZ TORSHI – PERSIAN PICKLED RED ONIONS

INGREDIENTS ONIONS

  • 1 kg red onions Cipolla Rossa di Tropea

INGREDIENTS SPICES

  • 1 tbsp allspice berries
  • ½ tsp cloves whole
  • 5-6 bay leaves
  • 3 sprigs fresh thyme
  • 1 cinnamon stick

INGREDIENTS BRINE

  • 120 ml lemon juice
  • 100 g sugar
  • 1 tsp salt
  • 500 ml white wine vinegar
  • 400 ml water

Instructions

PREPARATION PICKLED RED ONIONS

PREP THE ONIONS

  1. Peel the onions, rinse under cold water, and slice into rings.

  2. Bring water to a boil, let it sit for a minute, then pour it over the onion slices.

  3. Let them sit for 10 seconds, then drain and rinse with cold water.

TOAST THE SPICES

  1. Place all spices except thyme in a dry pan. Toast for about 3 minutes until fragrant.

MAKE THE BRINE

  1. Add vinegar, lemon juice, water, sugar, and salt to the pan.

  2. Stir until sugar and salt dissolve, then bring to a quick boil.

PICKLE THE ONIONS

  1. Place onion slices in a clean jar.

  2. Add thyme, then pour the hot brine over the onions.

  3. Seal the jar immediately.

LET THEM REST

  1. After just 20 minutes, your onions are ready to eat.

  2. For the best flavor, wait 3–4 hours.

  3. Store in the fridge, and they will keep for at least 4 weeks.