A super simple quick pickled recipe that makes a wonderful addition to meat and fish dishes or for topping over salads. If you have a mandoline you can create very thin slices but you can simply use a sharp knife if you prefer. Any onions can be used in this recipe – you could also pickle shallots.
Preparation time: 15 minutes
Cooking time: 3 minutes
What’s Good About It?
Pickling vegetables is a great way to preserve them and add extra flavour to dishes. They can keep, sealed, in the fridge for up to 2 weeks.
- Thinly slice the onions – ideally using a mandoline.
- Place the apple cider vinegar with the remaining ingredients in a small pan and heat gently to dissolve the salt and sugar.
- Put the onion slices in a sterilised kilner jar.
- Pour over the liquid. Stir then seal.
- Allow to marinate for 30 minutes or longer before using.
- Store in the fridge for up to 2 weeks.
Did You Know?
I used apple cider vinegar for this recipe but rice vinegar or red wine vinegar could also be used. You could also add extra spices or herbs to the brine too.
1 red onion
225ml apple cider vinegar
1tsp sea salt
1tsp pickling spices or black peppercorns
1 garlic clove or slices of fresh ginger root