Pink Pickled Onions In 10 Minutes
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Pink Pickled Onions In 10 Minutes

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Ingredients

Adjust Servings:
2 medium [sliced] Red Onion
200ml cider/apple Vinegar
3 tbsp Sugar
1 tbsp Salt kosher is the best salt to use
For Extra Flavour
1 stick of Cinnamon 1/2 tsp of dry cinnamon
1 tsp dried flakes Chilli
4 whole Cloves 1/4 tsp of dry clove

Nutritional information

34
Calories
0
Fat
8g
Carbs
0
Protein
7g
Sugar
1.5g
Salt

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Features:

    A full jar: £0.85

    • 10 Minutes
    • Serves 4
    • Easy

    Ingredients

    • For Extra Flavour

    Directions

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    How To Make Pink Pickled Onions

    My homemade pink pickled onions are the perfect partner for many spiced recipes (Mexican Lasange) or an edible gift in a homemade hamper.

    You will kick yourself when you realise how easy and quick it is to make your own pickled onions.

    Seriously, all you need is sliced red onions, a vinegar, some salt and a bit 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 better the flavour.

    Are you ready for a tasty 10 minutes? Trust me, you won’t get in a pickle.

    Top 3 Pickled Tips

    1. Pickling is one of the oldest methods of food preservation and has great benefits of improving digestion
    2. The traditional way of pickled food uses ingredients such as salt, oil, and dry chilli powder mixed with condiments.
    3. My pink pickled onions go perfectly with spiced dishes, especially Mexican cuisine
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    Steps

    1
    Done

    1. Add sliced onions (I like to use a mandolin) to a medium bowl. Pour boiling water over so they are covered. Count to 15 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!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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