Pickled onions (& other stuff)

Pickled onions (& other stuff)

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Use this pickle solution to pickle anything – all your favourite stuff . At the restaurant we use finely shredded pickled cabbage as well as these onions on quite a lot of dishes. Become familiar with this recipe and you’ll be friends with a lot of other recipes in our book. And friends with us, because we LOVE pickled stuff!

Ingredients

Quantity Ingredient
2 large red onions, halved and thinly sliced
boiling water
250ml apple cider vinegar
3 limes, juiced
1 teaspoon cumin seeds
1 cinnamon stick
3 whole cloves
2 strips orange peel
5 peppercorns
1/2 teaspoon dried oregano
1/2 teaspoon chilli flakes
1 teaspoon salt
220g sugar

Method

  1. Place the onion in a heatproof bowl and pour over enough boiling water to cover. Stand for 30 seconds (you’re not cooking the onion, but taking the harshness out of them), then drain and set aside in a bowl.
  2. Place the remaining ingredients in a small saucepan and bring to the boil. Reduce the heat to a low simmer and cook until the sugar is dissolved.
  3. Pour the pickling solution over the onion and set aside to infuse for at least 2 hours before eating. The pickled onion will keep for up to 2 weeks in the fridge.

Note

  • To pickle other veg, chop them how you like, then follow the above steps except the boiling.
Tags:
Vegan
Plant-based
Vegetarian
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