It's never too early to start pickling!
Make your summer harvest last longer by preserving it and continue making delicious dishes with it for weeks and months! Honestly there is nothing more delicious than fresh, good quality pickled onions, for burgers, sandwiches, tacos, potato salads, you name it, and making them couldn’t be easier if you choose good quality ingredients. It's really one of my favourite things to do and I always have the equipment at the ready.
Here is my super easy base recipe for pickling onions and just about anything else that takes your fancy, so you too can start to!
- 1 onion (red or white)
- 1/2 cup vinegar (I use good quality cider vinegar)
- 1/2 cup boiling water
- 1 tbsp white Sugar
- 1 tsp salt
- A couple of peppercorns
- 1 air-tight jar
- Using a mandoline slice 1 peeled onion (if you don’t have a mandoline, you can slice it by knife but you have to ensure it’s as thin as it goes)
- Pack the onion into a jar (don’t worry if they look very tight, they’ll soften) and add the peppercorn
- In a separate container, mix the vinegar and boiling water, 1 tbsp sugar and 1 tsp salt, until the salt and sugar have completely dissolved
- Pour the liquid over the onions so they are completely submerged
- Leave to cool at room temperature uncovered for about 1 hour and then either serve or pop a lid on and keep in the fridge for up to 1 month to use whenever you want!