Ingredients for Red onion pickle
Complete culinary measure (6 items) · Scale servings or deselect pantry items in the cart panel
1
Red Onions
3 Large
2
Sea Salt
2 tsp
3
Cider Vinegar
200ml
4
Granulated Sugar
50g
5
Black Pepper
1 tsp
6
Bay Leaves
4
Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
Step-by-Step Instructions
1
Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.
2
Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.
3
Pack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.
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Servings
4
Ingredients
6/6
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Red Onions
3 Large
Sea Salt
2 tsp
Cider Vinegar
200 ml
Granulated Sugar
50 g
Black Pepper
1 tsp
Bay Leaves
4
·
6 items · estimated total~₹477
Servings
4
6/6 items selected
~₹477