Quick pickled onions

Quick pickled onions

By
From
Meat
Makes
3/4 cup
Photographer
Dean Cambray

This is a quick-and-easy sort of pickle, which is more about softening the harshness of the raw onions than preserving them for any length of time. I like to serve it with all sorts of smallgoods and terrines, and I also scatter them in salads for a piquant surprise.

Ingredients

Quantity Ingredient
1/4 cup red wine vinegar
1 teaspoon salt
3 red onions, thinly sliced
3 tablespoons extra-virgin olive oil
1 cup parsley leaves
1/2 cup coriander leaves
1 tablespoon ground sumac
1/2 teaspoon freshly ground black pepper

Method

  1. Combine the vinegar and salt in a large mixing bowl and stir until dissolved. Add the onions and stir so that they are covered with the pickling mixture. Cover with plastic wrap and leave to soak for 2 hours.
  2. In another small bowl, mix the olive oil with the fresh herbs, sumac and pepper. Remove the onions from the pickling mixture and stir into the oil. Serve straight away or refrigerate for up to 1 week.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again