Pink Pickled Onions

This is a fabulous recipe – make a batch and keep in a covered container in the fridge and they can add a crunchy zing to many a dish. A sure way to impress people as they think you’ve gone to a huge amount of effort to pickle your own onions and in reality it takes just a couple of minutes. They also keep for ages – bonus! This recipe is inspired by one that appears in the wonderful Moosewood Cookbook.

Pink Pickled Onions (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

  • 2 red onions
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 tbsps soft brown sugar
  • 1 tbsp peppercorns

– Finely slice the onions.

– Place in a colander in the sink and slowly pour over a kettle of boiling water.

– In a separate bowl mix together the vinegar, water, sugar and peppercorns. Stir until the sugar has dissolved.

– Add the onions to the vinegar mix. Cover and let stand in the fridge for at least a few hours before using.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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