Pickled onions

Pickled onions

By
From
Feel Good Food
Makes
1 cup
Photographer
Chris Chen

To make this pickle even more quickly, finely slice the onions and blanch for 3 minutes before adding the umeboshi vinegar. Use pickled onions in salads or grain dishes for their beauty and sour flavour. If they become too sour or salty stir in half a teaspoon of rice syrup.

Ingredients

Quantity Ingredient
250g small onions or french shallots
2 teaspoons umeboshi vinegar

Method

  1. Bring a small saucepan of water to the boil and add the onions. Cook until soft, then remove from the heat and drain well. Transfer to a bowl and add the umeboshi vinegar, stirring occasionally. Allow to cool, then refrigerate. Use within 3 days.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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