This recipe is probably the one I get asked for most often. It’s also the easiest, with the maximum benefits.
We use this in salads, soups, in pasta, on sandwiches or burgers – it is endlessly useful and you can use both the liquid (as a dressing) and the onion itself. It looks gorgeous too and lasts forever in the fridge. What’s not to like?
Sweet Pickled Onion
Put 75g caster sugar and 100g apple cider vinegar in a small pot.
Add some whole spices such as mustard seeds, fennel seeds, caraway seeds or coriander seeds. Doesn’t really matter how much or what you use but a very rough estimate of the total amount of seeds would be about 1 tablespoon.
Put the pot on medium heat to bring to boil.
While it is coming to the boil, slice 1 large red onion. There are no rules about how you cut it but if it is too thick the result will be too oniony; too thin and there’s no crunch. I cut the onion in half top to bottom, then trim off the ends then place on the flat sides and make slices that way. About 3mm thick I guess but you can experiment with what you like.
Once the mixture is boiling, just dump the onion in. Bring back to boil and turn off heat as soon as it boils. Give it a little stir to coat all the onion in the liquid.
If you take a while to slice the onion, don’t let the liquid boil too much – just take off the heat until you are ready and bring back to the boil once you have the onion ready to put in.
Let cool at room temp then put in a jar in the fridge in its liquid.
The best thing is, you can use any veg you like in this recipe. I’ve put tiny raw cubes of pumpkin in instead of the onion, shards of fennel or ribbons of cucumber, zucchini and carrot. Add some dried chilli flakes if you like it spicy, or some star anise or cinnamon for a more spiced version.
Enjoy this super versatile addition to your fridge. Even the kids love it!