Pickled Red Onion

14 Mar 2018

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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This week I've decided to learn a little bit about preserving. What do you do with leftover veg? I tend to take the easy option and make a soup or quite often roast them but how about pickling it to make it last longer? It turns out its really simple and doesn't require fancy equipment or ingredients to get maximum flavour! You can use shallots and pickle them whole rather then sliced red onions. Experiment with the seasonings, try adding chillies or garlic, the options are endless.

Ingredients

  • 2 medium red onions
  • 1 cup of white vinegar
  • 1/2 cup water
  • 1 tbsp black peppercorns
  • 1/2 tsp mustard seeds
  • Pinch of salt
  • 2 tbsp granulated sugar

Methods

1. Peel and thinly slice the onions, I used my mandoline however using a good sharp knife will work just as well.
2. Put everything except the onions into a saucepan and bring the heat up to a simmer until sugar and salt has dissolved. 
3. Place the sliced onions in a jar ( I used a jar that can contain up to 500g) If you decide to use fresh chopped chillies mix these in with the onions 
4. Pour the liquid in and allow to cool before placing the lid on and putting in the fridge over night to be eaten the next day
5. This can keep in the fridge for at least a month.