Quick pick­led red onions

Taste - - Local Picnic Lunch -

READY IN 10 min­utes plus cool­ing and chill­ing time MAKES 1 jar VEG­E­TAR­IAN GLUTEN FREE

Sweet, salty and sour, these pun­gent pick­led onions are ridicu­lously easy to make and al­ways come in handy. I like to make up a batch and store them in the fridge. They’re per­fect for perk­ing up a sand­wich or pil­ing on top of a roasted veg­etable salad.

2 red onions 2 cups ap­ple cider vine­gar 2 heaped Tbsp co­conut sugar 2 Tbsp ex­tra vir­gin olive oil 2 tsp sea salt

1 Finely slice the red onions, then pile into a medium-sized lid­ded jar.

2 Com­bine ap­ple cider vine­gar, sugar, ex­tra vir­gin olive oil and sea salt in a saucepan over medium heat.

3 Bring to a soft boil then care­fully pour over onions, en­sur­ing they are com­pletely sub­merged in the hot vine­gar.

4 Al­low to cool, screw lid on jar and re­frig­er­ate overnight. Pick­led onion will keep for 1 week stored in the fridge.

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