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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.