Quick pickled red onions

Crisp, vibrant, tangy and no cooking required. Prepare these in just a few minutes and you'll have sweet and sharp red onion pickles ready to eat in under 30 minutes. They brighten up everything from gyros to grain bowls, avocado on toast, tacos, sandwiches or a way to brighten up any leftovers. Keep a jar in the fridge and you’ll always have a way to add a pop of colour, crunch and flavour to your plate.

Time to make : 5 minutes

Makes : 14 x heaped 1 tbsp servings

Ingredients

1 red onion

120ml white wine vinegar*

120ml boiling water

1 tbsp caster sugar

1 tsp salt

Optional: 1 tsp peppercorns, sprigs of fresh dill, 2 - 3 bay leaves

Method

1. Halve the red onion lengthways (root to tip) and peel. Finely slice each half into thin half-moons using a sharp knife or mandolin.

2. In a clean jar (at least 500ml capacity), combine the white wine vinegar, boiling water, sugar and salt. Stir until the sugar dissolves.

3. Add the sliced red onions in to the jar along with any optional extras eg. peppercorns. Press the onions down to make sure they're fully submerged - add a little more hot water if needed.

4. Screw on the jar lid and let the onions marinate for at least 30 minutes. They’ll turn bright pink and develop on a gentle, sweet-sharp bite.

5. Enjoy straight away or store in the fridge for up to 3 weeks. The flavour will deepen over time.
   

Nutritional Information

(per serve/1 heaped tablespoon)

10 cals

0g fat, 2g carbs, 0g protein

Good to know:

• Vegan.

• Other vinegars you could use include: rice, apple cider, red wine vinegar. Don't use malt or balsamic vinegar.

• Store in the fridge for up to 3 weeks. To stay fresh, the onions should remain fully covered by the pickling liquid.