Red Onion Pickles

When I see the words “low maintenance” in a recipe I am all ears … or should I say “eyes”!

As much as I love cooking, anything that is going to save me time is always welcome.  So when I saw this recipe (see here) for Low Maintenance Fish Tacos, I was really taken by the idea of the pickles more so than the tacos.

After playing with the recipe, and reviewing all the comments that readers made, this is the version that I have come up with.

I made it a month ago and it kept in the fridge for the whole month (by which time I had eaten it all) … so I know you have at least that amount of time to use it up.  And there are a variety of ways to do that too:  last night I served it over a chicken curry, and I knew I was on a winner when my dear Bryan told me how much he enjoyed the pickles!  Love those types of comments!

Here are the other ways I have used them over the past month:

• as a topping on a pizza before baking (I spread a good layer of Greek yoghurt on the base first, then topped it with the pickle, a 1/4 wheel of white costello brie I had lurking around in the fridge, some mint leaves, salt and pepper and a sprinkle of sumac … it was delicious!);
• in sandwiches or wraps – it’s particularly yummy in a toasted sandwich or wrap with cheddar cheese, grain mustard, mayo and fresh spinach (I know that sounds strange but believe me it’s fabulous!);
• with any type of Mexican inspired meal;
• sprinkled over salads (goes particularly well with kale);  and
• in a bowl as part of a savoury cheese board (consider putting them alongside little bowls of black olives and capers).

You will need a 750g glass container for this amount of pickles … enjoy!

Gina @ The Passionate Pantry

Red Onion Pickles

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 750 g jar

Ingredients Method Notes

Ingredients

  

• 2 medium red onions around 340g peeled weight
  
  
• 100 g water
• 200 g apple cider vinegar
  
  
• 1 tbls sea salt flakes or 2 tsp fine sea salt
• 2 tbls golden caster sugar or caster sugar
  
  

EXTRA ADDITIONS - optional - any one of these or a combination of

• Sliced chilli
• Good pinch of cumin and a smaller pinch of allspice
• Whole peppercorns
• Washed and trimmed coriander stems place in base of jar before adding mix
• Peeled ginger
• Any other herbs/spices that appeal to you!

Method

 

1. Peel the onions, cut in half, then very thinly slice
2. Place water and apple cider vinegar into a small pot and bring to the boil
3. Add onion, salt and sugar and immediately remove pot from the stove (this will help to keep the onions crisp)
4. Stir the mixture together well before pouring into a 750g glass jar
5. Allow to come to room temperature before covering with the lid and storing in the fridge
6. If you want to keep track of the date you made the pickles, put a sticker with the date made on top of the jar

Notes

This will keep in the fridge for up to a month, and there are a variety of ways to use it up too: last night I served it over a chicken curry and I believe it really lifted the dish! Here are the other ways I have used it over the past month:

1. As a topping on a pizza before baking (I spread a good layer of Greek yoghurt on the base first, then topped it with the pickle, a 1/4 wheel of white costello brie I had lurking around in the fridge, some mint leaves, salt and pepper and a sprinkle of sumac ... it was delicious!);

2. In sandwiches or wraps - it's particularly yummy in a toasted sandwich or wrap with cheddar cheese, grain mustard, mayo and fresh spinach (I know that sounds strange but believe me it's fabulous!);

3. With any type of Mexican inspired meal;

4. Sprinkled over salads (goes particularly well with kale); and

5. In a bowl as part of a savoury cheese board (consider putting them alongside little bowls of black olives and capers). You will need a 750g glass container for this amount of pickles ... enjoy!