Recipe: Pink Pickled Onions

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These pickled onions have a slightly more fresh and foodie feel to them than those dreary silverskins you see on the supermarket shelves. These are easy to make, versatile and look great. You can tailor the flavours to a little bit of what you fancy, I made 3 different types all in cider vinegar; plain, garlic & pink peppercorn and Mexican style.  This recipe made 2 350g jars and 1 200g jar full.

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You will need:

  • 3 Red Onions sliced
  • approx 250ml Cider Vinegar
  • approx 250ml water
  • 1/2 teaspoon salt per jar
  • 1 teaspoon sugar per jar
  • Clean glass jars
  • plus for extra flavours:

Garlic & Pepper flavour;

  • 1/2 teaspoon pink peppercorns
  • 2 cloves of Garlic, halved

Mexican;

  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pink peppercorns
  • Good pinch of dried chipotle chilli flakes

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Method: 

  1. Once you have sliced the onions in which ever way you fancy, I sliced mine into moons, put in a large bowl and cover with boiling water.
  2. After 20 seconds drain the water from the onions.
  3. Fill the onions into jars, making sure you press down well so the onions are compact.
  4. Once the jars are full then add your salt, sugar and your extra flavours.
  5. Pour over the cider vinegar until the  jar is filed half way up, fill up the jars with cold water to the top.
  6. Tightly screw on the caps and give the jars a good shake to disperse the flavourings.
  7. Leave the jars for a few days for the colour and flavours to develop and enjoy.

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This was the colour just after 1 day.

Great with many things, I’ll be enjoying mine with salads and as a side dish to many things. The Mexican will be great with pork pibil and tacos, mmmmm.

Another idea, these would make a great gift for any pickle lover.

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