Ingredients
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2 medium [sliced] Red Onion
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200ml cider/apple Vinegar
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3 tbsp Sugar
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1 tbsp Saltkosher is the best salt to use
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For Extra Flavour
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1 stick of Cinnamon1/2 tsp of dry cinnamon
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1 tsp dried flakes Chilli
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4 whole Cloves1/4 tsp of dry clove
Directions
How To Make Pink Pickled Onions
My homemade pink pickled onions are the perfect partner for many spiced recipes (Mexican Lasange) or as a tasty gift in a homemade hamper.
You will kick yourself when you realise how easy and quick it is to make your own pink pickled onions.
Seriously, all you need is sliced red onions, vinegar, salt and a sprinkle of sugar. It only takes 10 minutes to make but I would give it 1 hour before they are good to eat. The longer you leave them, the greater the flavour.
They can last 2 weeks in your fridge.
Are you ready for a tasty 10 minutes? Trust me, you won’t get in a pickle.
Top 3 Pickled Tips
- Pickling is one of the oldest methods of food preservation and has great benefits of improving digestion
- The traditional way of pickled food uses ingredients such as salt, oil, and dry chilli powder mixed with condiments.
- My pink pickled onions go perfectly with spiced dishes, especially Mexican cuisine
Steps
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1
Done
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1. Add sliced onions (I like to use a mandoline) to a medium bowl. Pour boiling water over so they are covered. Count to 20-30 seconds and then drain. Add the onions to a glass jar or Tupperware box. It must have a lid. 2. For Extra Flavour: In a dry small saucepan over a medium heat, toast the cinnamon stick, whole cloves and the dried chilli flakes until fragrant 2-3 minutes (make sure you don't burn them!). If you want to keep it simple, skip to step 3 below. 3. Add the vinegar, sugar and salt and bring to a simmer in the small saucepan, until the sugar has all dissolved - 2 minutes. 4. Add the liquid to the onion and let stand at room temperature until cooled. Then cover and pop in the fridge for up to 2 weeks. BIFF, BOSH, PICKLED NOSH! |
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2
Done
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Try with my Moroccan wraps |
