These little pink onions are one of my top five ingredients; they go great with just about anything, from sweet potato and feta tacos, to lentil curry, to BBQ’d meats. They're also perfectly paired with my Breakfast Tacos recipe. Yuuuuum!
At BEAR we serve them on our flatbreads and our avo toast - the sweet vinegary crunch works wonders with the avocado! The recipe below is super easy, and takes 30 minutes from start to finish.
Start your meal prep with these onions and they will be ready by the time the rest of your dinner is ready. I tend to double the recipe below and let them live rent free in my fridge.
1 red onion, thinly sliced
100ml vinegar (white wine or cider vinegar works best)
100ml water, plus a little extra (freshly boiled) for softening the onions
1½ tbsp caster sugar
1 tsp sea salt
1. In a small saucepan, combine the vinegar, sugar and salt with 100ml of water. Bring the mixture to a gentle simmer for 1 to 2 minutes - just enough for the sugar and salt to be well dissolved. Turn off the heat and rest.
2. Put your sliced onion into a bowl and carefully pour over enough freshly boiled water to cover it all. Let it sit for 30 seconds, then drain. Soaking the onions ensures the harsh raw taste will be gone when you come to eat them.
3. Pack the onions into a clean, dry jar, then pour over the pickling liquid that you made earlier. Use a spoon to push down any loose ends and make sure all the onions are covered.
4. Leave them to cool at room temperature for half an hour or so, by which time they will be good to eat.
5. If there are any left, cover and chill - they’ll last for up to two weeks in the fridge. I like to make sure they’re all gone by the time they go from bright pink to purple-y, when they start to lose their crunch and sweetness.