One of the best pickles. Ever.
100g Pickling Liquid
1. Peel and slice the onion, preferably into thin rings. You can use a mandoline (vegetable slicer) to get nice thin rings of onion. Put the sliced onion into a glass container.
2. Bring the pickling liquid to the boiling point, and pour over the onion slices. Make sure they are submerged in the pickling liquid.
3. Let them cool down uncovered at room temperature, then move to the fridge and keep them in an airtight container (jar, ideally) for up to six months.
Any onion works, and shallots are particularly nice when pickled.
If you don't have red onions and you want to get nice vibrant pink colored pickled onion, drop a small piece of a beetroot into the jar when adding the pickling liquid.
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