Pickled Red Onions

, from Issue #23. September, 2015
Photography by Aaron McLean.
Pickled Red Onions

Goes with: burgers, open sandwiches, terrines and pâtés, cold meats, and in salads – especially tomato


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


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.