Quick Pickled Onions
I think people are a bit put off by pickling as an old-fashioned, faffy and long-winded thing to do. But these quick pickled onions are really easy, pretty speedy and they jazz up almost any dish.
I have given the recipe for one onion here, but you can double or triple the recipe easily. I used red onion because it's what I had but any onion will work. In terms of serving suggestions, I had mine with hummus, chicken and other pickles wrapped in a flatbread. You could also use them in salads, sandwiches or just as a snack with salted nuts alongside.
Quick Pickled Onions
1 onion, sliced into thin rounds
100ml vinegar
1 tbsp sugar
1 tsp salt
1 bay leaf (optional)
5 peppercorns (optional)
5 coriander seeds (optional)
Put all of the ingredients except the onion into a saucepan over a medium high heat. Bring to the boil then simmer for 1 minute and take off the heat.
Meanwhile, fill and boil the kettle. Pour the boiling water over the sliced onion in a sieve or colander. Drain thoroughly.
Put the drained onions in a bowl or jar, pour over the vinegar mixture and then seal with clingfilm or the jar's lid. Leave to pickle for a minimum of an hour, although it will keep in the fridge for 6 months unopened or up to 2 weeks once open.
I have given the recipe for one onion here, but you can double or triple the recipe easily. I used red onion because it's what I had but any onion will work. In terms of serving suggestions, I had mine with hummus, chicken and other pickles wrapped in a flatbread. You could also use them in salads, sandwiches or just as a snack with salted nuts alongside.
Quick Pickled Onions
1 onion, sliced into thin rounds
100ml vinegar
1 tbsp sugar
1 tsp salt
1 bay leaf (optional)
5 peppercorns (optional)
5 coriander seeds (optional)
Put all of the ingredients except the onion into a saucepan over a medium high heat. Bring to the boil then simmer for 1 minute and take off the heat.
Meanwhile, fill and boil the kettle. Pour the boiling water over the sliced onion in a sieve or colander. Drain thoroughly.
Put the drained onions in a bowl or jar, pour over the vinegar mixture and then seal with clingfilm or the jar's lid. Leave to pickle for a minimum of an hour, although it will keep in the fridge for 6 months unopened or up to 2 weeks once open.
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