Pickled Red Onions

Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires

These gorgeous bright pink onions add a splash of colour and flavour to lots of dishes, from a burger to salad. They are perfect in a taco or even as part of a platter with cheese and cured meat.

3-4 medium size red onions
juice of an orange
juice of a lime
½ cup apple cider vinegar
1 bay leaf
½ tsp cumin seeds
¼ tsp whole peppercorns
½ tsp salt
1 tbsp sugar

Peel, halve and slice the onions. Place them in a large bowl and pour over boiling water. Drain and repeat. Place the drained onions into a jar and add the remaining ingredients, ensuring the onions are completely covered. Put the lid on and shake well. Refrigerate overnight before using.

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