These quick and easy pickled onions are great tossed through salads, and on tortillas and burgers. Make them for your next barbecue and everyone will be very impressed that you pickle. They’ll last for several weeks in the fridge.
Prep time: 15 mins, plus 30 mins salting
Storage: Up to ond month in the fridge
Makes: 1 x 500 ml (17 fl oz/2 cup) jar or container
Ingredients
- 375 ml (13 fl oz/1½ cups) red wine vinegar
- 110 g (3¾ oz/½ cup) raw sugar
- 1 tsp salt, plus extra for sprinkling over the onions
- 125 ml (4 fl oz/½ cup) water
- 2 cloves
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ½ tsp chilli flakes
- 300 g (10½ oz) red onion, thinly sliced
Method
Make your brine by combining the vinegar, sugar, salt and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar and salt. Add the spices and chilli flakes and slowly bring to simmering point. Turn the heat off and let the brine cool and the flavours develop a little.
Meanwhile, put the onion in a clean jar or non-reactive container. Sprinkle with a little extra salt and leave to sit for 30 mins or so, to draw out the excess moisture.
Drain off and discard the excess liquid from the onion slices. Pour the room-temperature brine over the onion, making sure all the slices are submerged.
Cover and store in the fridge for up to one month.
Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $32.99.
