A jar of these gorgeous bright pink pickled onions is a fabulous addition to barbecues, charcuterie platters and cheese boards.
INGREDIENTS
3 large red onions, peeled, halved and very thinly sliced
Pickle brine
1 cup apple cider vinegar
3 tablespoons caster sugar
2 teaspoons sea salt
1 small raw beetroot, peeled, halved and very thinly sliced
1 teaspoon each whole black peppercorns and cumin seeds
1 teaspoon dried oregano
¼ teaspoon chilli flakes
2 cloves garlic, thinly sliced
2 small bay leaves
METHOD
Put the onions in a large heatproof bowl and cover with boiling water. Leave for 5 minutes then drain well.
Pickle brine: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar and salt. Simmer for 2 minutes then tip over the onions and combine well. Leave for at least 2 hours before serving, stirring occasionally.
The onions will keep in a sealed container in the fridge for 3 weeks. Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!