Pickled Red Onions
Crisp, tangy, neon-pink pickled onions that add instant crunch and brightness to everything.
Ingredients
3 large red onions, thinly sliced3 pack
2 tsp fine sea salt500g
200ml cider vinegar500ml
50g granulated sugar1kg
1 tsp black peppercorns100g
4 bay leaves5g
Method
- Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
- Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
- Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.
Cost to cook
6
serves 6 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £1.06 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£2.75 est. · serves 6