Pickled Onions

Pickling is a great means to extend the availability of an ingredient for the entire year, and a great way to add a much needed zing of acidity to anything you’re cooking. This recipe in particular is a quick pickling liquor, meaning it will preserve for a long time, but the ingredients are ready to eat in 24 hours. Lightly flavoured with coriander and black pepper, these red onions are the perfect way to brighten up a meal or salad. The flash of bright pink looks amazing too.

Firstly, almost anything can be pickled. Fruit, vegetables, eggs, meat, fish etc. The list goes on and on. Whether you’re making a vinegar based pickle or a salt brine, the basic rule remains the same. Lower the pH (around 4.6 or lower) and the acidity is high enough to kill off most bacteria. Add to this the common practice of infusing a pickling liquor with spices (which in themselves have antimicrobial qualities) and you can quickly understand why our ancestors have been using pickles to preserve their food for generations.

I could talk about pickling, the process and history for hours! And I should probably get round to writing up a blog post on the A-Z of pickling, but for now we’ll dive straight into this recipe and anybody who is new to pickling can enjoy this little step into the weird and wonderful world of preserves.

Pickled Onion Recipe

• 450ml white wine vinegar

• 450ml water

• 2 red onions

• 2tbs salt

• 70g sugar

• 2tsp coriander seeds

• 2tsp black peppercorns

• Equipment: Mandoline

Step 1.

Firstly, measure out the water, sugar, vinegar, salt and spices, then heat them gently on the hob until the sugar and salt are fully dissolved. Once this happens, remove the pan from the heat and allow them to cool completely.

Whilst your liquor is cooling, sterilize 2 large jars with either boiling water or alcohol and leave them to dry.

Step 2.

Remove the hard outer layers of the onions but leave the roots intact. Using a mandoline, very thinly slice your onions down to the core, holding them by the root end. Be very careful when using a mandoline as the mounted blade is razor sharp.

Step 3.

Next, pop your onions into the jars and fill each one with the liquor until they’re covered. Seal the lids and place in the fridge for a minimum of 24 hours. During this time, the liquor will take on a wonderful pink colour and infuse the rest of the onion, making it the perfect pairing with burgers, salad, salmon, sandwiches, cheese, or just about anything else you might fancy.

These onions are at their best when eaten in the first 3-4 days, but will last for 3 months in a fridge.