Quick-pickled red onions
I need to talk to you about one of my favourite homemade condiments: quick-pickled red onions.
Not only do these pink beauties look stunning draped over a sandwich, adorning a cheese board, or as a topping on a plate of corn ribs, but they are packed with flavour. A little bowl of these will dress up the side of any meal, and honestly they take less than five minutes to throw together.
The spices I use for these onions change based on what I plan to serve them with. Today’s onions were destined to accompany a platter of beautiful fresh corn ribs, so I wanted them to have a warming kick, but not feel too overwhelming.
This recipe is very forgiving and you can add what you like when it comes to the flavourings. If your family loves heat, you could include a couple of whole dried chillis. Or you swap out the coriander, cumin and fennel with mustard seeds, curry leaves and black peppercorns for a fresher spiced flavour.
- 1/4 cup oil
- 1/4 cup white vinegar
- 1/4 cup water
- Few shakes Tobasco sauce
- 1 teaspoon salt
- 1.5 teaspoons sugar
- 1/2 teaspoon pink peppercorns (or substitute with 1/4 teaspoon cracked black pepper)
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon chilli flakes
- 2 whoe red onions (medium-sized, peeled, halved and very finely sliced)
- 1 Add all the ingredients except the red onions to a small saucepan and bring to the boil.
- 2
Once boiling, remove the pan from the heat and stir in the red onions.- 3
Taste and check the seasoning. You may need to add more salt depending on the size of the onions you used.- 4
The onions can be used straight away, but the flavour will continue to improve the longer they sit in the liquid. Store the onions in a covered container in the fridge and use within a few days.Side, Vegetable, Onion, Pickle - 2
