Pickled Onions and Garlic with Star Anise and Fennel

Pickled Onions and Garlic with Star Anise and Fennel
1/3 cup water
1/3 cup rice vinegar
1 tsp sea salt
1/4 tsp Stevia extract
1/4 tsp honey
1/2 tsp star anise powder
1/2 tsp fennel seeds
1/4 tsp grounded red chili pepper
1 medium onion
thinly sliced
1 clove garlic
thinly sliced
  • 8 oz mason jar and lid
Pickled onions and garlic, seasoned with star anise and fennel, make for a versatile condiment. Star anise and fennel are known to be digestive aids in Chinese culture. These spices' liquorish flavor provide a warm and spicy undertone to the otherwise cooling and tart taste of the pickles. Combined with the anti-inflammatory qualities of onions and garlic, this condiment is best paired with a meat dish, such as braised pork.
Sterilize an 8 oz mason jar and lid in a pot of boiling water for 1 minute; make sure that the jar is completely submerged. When handling the sterilized jar, be careful not to touch the lip, thread or edge of the jar or lid. This will help avoid contamination.
In a small pot, combine water, rice vinegar, salt and Stevia and bring to a boil, about 1 min. Then put the pot in a cold water bath to allow the mixture to cool completely. After the mixture cools down, add honey and spices. Stir well.
Add onion and garlic slices to the vinegar mixture and mix well.
Pour the mixture into the sterilized jar and seal the lid tightly. Leave the jar at room temperature for 3 days. Taste to ensure the desired flavor is achieved before transferring to cold storage (i.e. fridge).
source: Shelly Chang, Bauman College Natural Chef Candidate
Potential allergen: none
Stevia extract and honey are used for people avoiding sugar.
Basil has similar liquorish taste to star anise and fennel and can be used as an alternative spice.