Pickled Pink Onions
This speedy recipe is a brilliant way to bring a touch of zing and a pop of colour to so many different dishes. Whether added to salads, scattered over slow cooked dishes or sprinkled onto savoury weekend brunches, these bright pink pickled onions will add a little crunch and an irresistible balance of sweet and sour flavours.
Try them with my Spiced Potato Rösti with Smoked Trout – delicious!
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Pickled Pink Onions
Ingredients
- 1 Onion (red)
- 0.5 tsp Peppercorns (pink)
- 200 ml Vinegar (preferably apple cider vinegar)
- 2 tbsp Honey
- 1 tsp Salt (sea)
Instructions
- Cut off the top and bottom of the red onion and remove the papery skin. Slice into thin rings and put into a jar. Add the pink peppercorns.
- Put the vinegar, honey and sea salt into a saucepan and bring to a simmer to dissolve the honey and salt.
- Pour the vinegar mixture into the jar of onions and set aside to cool to room temperature. Once cool, screw the lid onto the jar and store in the fridge for up to two weeks.
- The onions will be ready to eat when they become bright pink and tender. This could take anywhere from an hour to overnight, depending on the thickness of your onions.
Notes
- Experiment with flavour, try adding a bay leaf, a clove of garlic or a sprig of thyme to the jar.
- If you like a little heat, add a pinch of dried chilli flakes or a slice of fresh red chilli.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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