Want something that you can keep in the fridge for weeks and add to just about everything? Then you need my pickled Red Onion recipe. Sweet, sour, crunchy and fragrant ~ it’s the bee’s knees.
- 1 large Red (Spanish) Onion
- 1/2 tsp black peppercorns
- Small sprig Rosemary, shredded so leaves are individual
- 450 mls white wine vinegar (white vinegar is also fine)
- 2 tbs sugar
- 1 tbs salt
- Chop the onion in half and then slice finely. Place into your sterile glass jar. Sprinkle with the peppercorns and rosemary.
- Put the vinegar, sugar and salt into a small saucepan, bring to the boil and then remove from the heat.
- Taste the fluid. It will be hot so take care. If you feel it needs more sugar, add.
- Pour the vinegar mix over the onions. Close jar securely and then invert and give a bit of a gentle shake to mix ingredients about. Refrigerate.
The pickling process will develop over a few hours but it’s even better if you can wait 24-48 hours before using.
I have served this sweet, crunchy delight with smoked salmon, cured trout, popped it into sandwiches, mixed it through salads and had it as a side when serving lamb, beef or pork. It also works well with firm white fish. It’s really handy to have a jar in the fridge at all times.
Truly, give it a go. It is super simple to make and the bonus is that it’s also good for digestive health.
Until next time…