Here’s 2 recipes for amazing pickled red onion, It’s hard to choose a favourite but I tend to like Recipe Two best but my brother-in-law loves Recipe One and eats them straight from the jar.
- 5 red onions
- 1/2 caster sugar
- 1 cup (250ml) good red wine vinegar
- 1 cup (250ml) water
Slice red onion thickly (approx 5mm thick) and add to sterilized jars. Heat red wine vinegar and sugar until it comes to the boil and sugar dissolves. Pour over onion, seal jars and leave to cool.
This recipe is more like your standard pickled onion it has a little bit of a bite to it and is great in sandwiches and in salad in replace of normal red onion
- 10 red onions, thinly sliced
- olive oil
- 3 tbsps caster sugar
- 1/2 cup (125ml) good red wine vinegar
- 5 cloves
Heat olive oil over a low heat, add onion and sweat out until translucent. Add sugar, vinegar and cloves cook for 3 minutes or until liquid has reduced by half. Taste and check the sweetness and acidity and add more vinegar or sugar to adjust (the amount of sugar needed will vary depending on the size of your onion, the cooking time and the sweetness of the onions). Fill sterilized jars with hot onion mix, seal and leave to cool.
This recipe more resembles caramalised onion in consistency, you start out the same way you would with caramalised onion but you stop the cooking before the onion starts to colour. The result is a sweeter stickier and softer pickled onion. I use this recipe in salads that accompany cooked hot meats like with pork belly with a witlof, braised raisins and pickled onion salad. The sweetness of the onion will balance out rich meat. Delish, tell me your favourite in the comments below.