Growing up, pickles for me were always either beetroot (which I disliked with a vengeance) or a jar of Garner’s onions, which only seemed to come out at Christmas. It’s a strong taste for a child but one which I have come to absolutely love (still not the vinegary beetroot though).
The fashion for ‘quick pickles’ means that the vegetables keep a wonderful crunch, and the flavour is not so sharp as I remember. These onions not only add a vibrant colour to a plate of food but can be matched with so many things from hummus to cheese, meats and smoked fish. The same principle also works well with thinly sliced radishes.
Whilst on the subject, fruit vinegars are also worth investigating as they tend to be a little sweeter and remove that eye wincing moment which some vinegars deliver. I love the Womersley brand www.womersleyfoods.com – not only because I have worked with them on some recipe development, but because their vinegars really are exceptional and beautifully branded too. Try their raspberry on a few mixed leaves with some duck or a rich liver paté.
Preparation Time
10 Minutes
Marinating Time
Ideally leave overnight
Total Time
12 Hours
Ingredients:
- 1 large red onion
- Enough white wine or cider vinegar to cover (approx. 180ml)
- Pinch of salt
A clean, sterilised jar to store
Directions:
- Slice the onion in half and then each half into thin slices (moons).
- prinkle with a small pinch of salt.
- Pack into the jar and cover with the vinegar. Close the jar.
- Leave in the fridge, ideally overnight to allow the vibrant pink colour to develop.
Notes:
To sterilise jars, wash with warm water then ‘bake’ at 180C for around 15 minutes.
Lids or rubber seals can be boiled or covered in kettle hot water.
Click here to download or print the one page recipe card
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