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.
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…