Pickled Red Onions
Photography Aaron McLean.
Goes with: burgers, open sandwiches, terrines and pâtés, cold meats, and in salads – especially tomato
INGREDIENTS
3 large red onions, peeled
2 cups cider vinegar
½ cup granulated sugar
½ cup water
1 teaspoon sea salt
10 whole allspice berries
1 teaspoon cumin seeds, toasted
1 teaspoon celery seeds, toasted
METHOD
Cut the onions in half through the root. Slice thinly into half moons.
Put all the remaining ingredients into a saucepan and bring to the boil. Stir to dissolve the sugar. Add the onions, stir to combine and bring back to the boil. Simmer for 15 minutes.
Transfer to hot sterilized jars (see below) and seal with vinegar- proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.