Quick Pickled Onions
There are very few meals pickled onions don't make brighter, fresher and more delicious. The onions only take thirty minutes to become vibrant, pink and soft but will only become sweeter and brighter as they sit, so give them as long as you have.
I tend to follow the same formula below to pickle most vegetables, from carrots and cucumbers to fennel and radishes - using a mix of vinegars for a little extra complexity and light brown sugar to balance out the acidity. Use the 'recipe' below is a blank canvas, adding spices and herbs for extra flavour depending on what you're cooking. When pickling carrots for example, I tend add mustard seeds and turmeric, which creates the perfect addition to dals, curries and stews. When pickling cucumbers and onions for salads on the other hand, I tend to add star anise and fennel seeds for extra depth. The limit does not exist, so go crazy.
2 red onions (300g)
200ml vinegar (we used a mix of distilled and apple cider)
3 tbsp light brown sugar
½ tsp salt
Finely slice the onions into half moons. Place them into a clean jar or container.
In a small saucepan combine the vinegar, water, light brown sugar and salt. Heat the mixture over medium low heat until the sugar dissolves.
Pour the vinegar mixture over the onions. Let the onions sit for at least 30 minutes - until they’re vibrant, pink and soft.
Store the pickled onions in the fridge for up to 14 days.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.