Pickled Red Onions

Pickled red onions, or, to give them their proper name ‘Escabèche De Cebolla’ (apparently..) have been appearing in restaurants up and down the land being served with burgers, hot dogs and lots of other grilled food. They have an amazing tang, and a great spice hit – making them at home couldn’t be easier, and is a lot more simple than most other pickles.

You’ll Need:

  • 200ml White Pickling Vinegar
  • Good Glug of White Wine Vinegar (Or similar)
  • 50g Light Brown Sugar – Demerara Works Well Too
  • Pinch Allspice
  • 2 Cloves of Garlic
  • White Mustard Seeds
  • 6 Black Peppercorns
  • 2 Red Onions (Large)
  • 1 Green Chilli (Though any chilli would work, if you fancy something less/more spicy)

To Make:

  1. In a saucepan put the vinegar, sugar, spices and chilli and bring to a boil (Make sure the extraction is on and windows are open!)
  2. Peel and cut the onions in half, finely slice and place into a large Pyrex bowl
  3. Pour the vinegar mix over the top of the onion and mix through
  4. Once cool, mix through again and serve
  5. If you’ve made some to keep, pop into a sterile jar and store in the fridge
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