• Jo Marsden

Pickled Red Onions

Updated: Apr 15

These vibrant thinly sliced pickled red onions are so versatile and can be used on a variety of different dishes. Great for Taco's, Wraps, Burgers, Burritos, Salad Topper's and the list goes on! Sour, sweet and crunchy with amazing pink colour. Here's how to make this amazing garnish.

Full Recipe Below and #YouTube Video below:


Ingredients:

  1. 2 x Red Onions

  2. 2 x Garlic Cloves

  3. A handful of Black Pepper Corns

  4. Rock Salt

  5. 250ml White Vinegar

  6. 250ml Water

  7. 70g White / Caster Sugar

To Prepare The Onions for Pickling:


Halve, peel and thinly slice the red onions (as thin as you can!) and place them into a saucepan. Peel and crush 2 x garlic cloves with the back of a knife and chuck these in. Add to this 2 tsp of rock salt, a handful of black peppercorns, 70g of white or caster sugar, 250ml of white wine vinegar and 250ml of cold water.


Pop the heat on the highest setting, stir well and bring the pickling mixture up to a good simmer, just before it boils, and keep it there for around 1 minute. Take the mixture off the heat and stir it again. Pop the onions (keeping the pickling liquor in the pan) into an airtight container, and then pour the pickling liquor over the onions so it's just covering the top.


Let this come up to room temperature and then pop in the fridge, the pickled red onions are ready in the morning :)



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