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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!