Red Onion Pickle
Sliced red onions, chilli, rosemary and apple cider vinegar make for the most delicious pickle, which will finish off a burger or top a cheese cracker to perfection.
7 minutes + 30 minutes standing
Anytime you need a pickle topping
About this Recipe
By: Amanda Higgins
This recipe came via Stacey Clare in Australia, so all the credit goes to her. She does the most amazing fermenting courses and creates deliciously healthy food. Thank you Stacey for a real cracker of a recipe.
Red onions contain anthocyanins, which is a special plant pigment in the flavonoid family that give red onions their deep colour. Research studies have found that people who consume more foods rich in anthocyanins have a reduced risk of heart disease. These are low in sugar with only a teaspoon to balance the sharpness of the vinegar. The apple cider vinegar has huge antimicrobial and antioxidant benefits. So gobble away!
- 3 large red onions peeled and sliced, cut into half 1/2 cm rings
- 1 teaspoon sugar – preferably brown sugar
- 1 teaspoon salt
- 3/4 cup apple cider vinegar
- 1/2 teaspoon black or pink peppercorns
- 4 sprigs of rosemary
- 1 chilli sliced in half – optional
Step by Step Instructions
Place the sliced onions into a bowl and cover with boiling water for 2 minutes. Make sure the onions are all covered with the boiling water. Drain these after two minutes and discard the water. You won’t need it.
Mix the sugar, salt, vinegar, rosemary, chilli and peppercorns, add this to your chosen jar.
Add the sliced, soaked onions to the jar and press down with the back of a spoon to make sure they all sit in the vinegary mix. Pop the lid on and leave to stew.
The onions will be ready to use within 30 minutes. They have a very long fridge life – 1 to 2 months. YUM!