Pickled onion rings in rose vinegar

Pickled onion rings in rose vinegar

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

These lightly pickled onion rings are delicious with cold and smoked meats and make a great addition to any salad—especially tomato salads. This is not a pickle to set aside and store; it needs to be eaten soon after it’s made. The main benefit of using long purple onions, or ‘Tuscan onions’, is that when cut the rings are fairly even in size, and not too large.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a bowl, stir together 100 ml red-wine vinegar, 1/4 teaspoon sea salt and 1 teaspoon mild honey until the salt and honey have dissolved. Cut 2 long purple onions into thickish rings, add them to the vinegar mixture and toss thoroughly, then leave to macerate for an hour. Just before serving, add a splash of rosewater and, if you like, a scattering of slivered pistachios.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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