Quick, simple, cost effective, long lasting and super tasty. What isn't there to love about the humble pickled onion?
Servings 10 people
- 3 red onions
- 6 peppercorns
- 2 dried red chili
- 2 sprigs thyme
- 1 bayleaf
- 1 garlic clove
- 2 tsp salt
- 2 tsp sugar
- 2 cups white vinegar rice or apple works too
- .5 cup water
Slice the onions to whatever desired thickness you like. 3mm is roughly what I do mine but it ain't an exact science *see tips*
Place onions in a sieve and blanch the onions by pouring boiling water over them quickly.
Mix water, sugar, vinegar and salt together. Stir until dissolved. Then add the remaining spices and blanched onions.
Store in an airtight container in the fridge. They will take a minimum of 3 hours to have a nice pickled taste but I tend to leave them overnight.
- chopping board
- sharp knife or mandoline
- airtight food storage container
- using a mandoline will greatly speed up the onion cutting process and will also guarantee even slices
- pickled onions will last up to 6 months in the fridge - not in my home though!
Calories: 26kcal | Carbohydrates: 4g | Sodium: 468mg | Potassium: 48mg | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2.9mg | Calcium: 11mg | Iron: 0.1mg