Ingredients
- Serves 4
- 3/4 cup (180ml) white or cider vinegar
- 3 Tbsp sugar
- 4 black peppercorns
- pinch of salt
- 1 bay leaf
- 1 tsp freshly chopped dill
- 1 -2 fresh chillies
- 2 large red onions, peeled, and thinly sliced into rings
QUICK PICKLED RED ONIONS
Method
- In a small, non-reactive saucepan, heat the vinegar, sugar, salt and seasonings and bring to the boil
- Pierce the whole chilli a few times with a fork and add to the vinegar mixture
- Add the onion slices and lower the heat, then simmer gently for 30 seconds
- Remove from heat and let cool completely
- Transfer the onions and the liquid into a sterilised jar then refrigerate until ready to use
- Storage: The onions will keep for a few months, but I find they’re best the week they’re made
Comments
Pickles are a fantastic way of adding a bit of zing to any dish and these onions will surely do that!
Thanks to BRYDONE GROWERS for providing the red onions used in the demonstration.
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