BBC Good Food Magazine

Pink pickled onions


MAKES 500ml jar PREP 5mins plus cooling COOK 5 mins EASY V

200ml white wine vinegar

3 tbsp caster sugar

2 tsp coriander seeds, crushed

¼ tsp chilli flakes

2 red onions, thinly sliced

Put the vinegar, sugar, coriander seeds, chilli flakes, 1 tbsp salt and 100ml water in a pan over a medium heat. Bring to a simmer for 5 mins, stirring occasional­ly until the sugar and salt have dissolved. Put the onions in a large bowl and pour over the warm pickling liquid, then leave to cool at room temperatur­e. Once cool, they are ready to serve. Will keep in a sealed jar in the fridge for up to one week.

GOOD TO KNOW low fat • gluten free

PER 50G SERVING 25 kcals • fat 0.1g • saturates none

• carbs 5g • sugars 5g • fibre 1g • protein 0.4g •

salt 0.5g

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