Pickled red onions are really easy to make and you don’t have to be too fussy about the quantity of the ingredients. Experiment with whatever combination of spices you like, such as mustard seeds, cumin seeds or juniper berries. The leafy fronds of dill or fennel are a favourite of mine. I also like to add some orange rind.
Pickled red onions taste delicious with smoked salmon or smoked trout. I recently served them at a drinks night with sliced smoked salmon, lemon, capers and cucumber. Add them to a grilled cheese toastie, or toss a few in a simple green salad. If you have leftover pickling brine, why not pickle some of the vegetables that have been lingering in the bottom of the crisper? Perhaps a carrot, cucumber or a some radishes?
If you need some inspiration for a drinks night, why not try the fig and olive herb paste? https://atamandastable.com.au/fig-and-olive-herb-paste/
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Pickled Red Onions
- 2 small red onions, peeled and finely sliced I used a mandoline
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp raw sugar
- 1 tsp flaked sea salt
- 1 tbsp coriander seeds
- 1 orange, peel removed in strips
- fennel fronds substitute with dill
- Put the sliced red onions in a large clean jar.
- Stir the vinegar, water, sugar and salt in a saucepan. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and cool.
- Add the fennel fronds and orange peel and poured the cooled liquid over the onion slices. Once the pickled onions are at room temperature, and store them in a selaed jar in the fridge until ready to use.