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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
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.