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.