QUICK RED ONION PICKLE

Tangy and crisp onion pickle, prepared in about 5 minutes and ready to use in about 30 minutes. This pickle is the perfect condiment for a myriad of dishes, like tacos, burritos, nachos, burgers, sandwiches and many more. Crushed chillies are optional, to add a bit of heat. The recipe yields about 2 cups.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice 1 medium red onion. Slices have to be as thin as you can, for the quick pickling to work well.

Step 2

Place the sliced onion in a mason jar (or large jam jar) and place the jar in the sink to catch any spillage.

Step 3

Add all other ingredients to a small sauce pan and bing it to a gentle simmer at medium heat. Simmer it for 1-2 minutes. NOTE: Crushed chillies are optional, for a bit of heat.

Step 4

Pour the mix into the mason jar.

Step 5

Push the onions down into the liquid with a butter knife, making sure that all onion slices are covered and any trapped air bubbles come to the surface.

Step 6

Let it cool down to room temperature (about 30 minutes). As it cools, the onions will slightly soften and pick up the flavours from the liquid, while colouring it. The colour of the onion slices will even up, becoming bright pink throughout.

Step 7

Enjoy! Use what you need, cover with a lid and store any remaining pickle in the fridge. The pickle is best the day after making it and for the first 2 or 3 days, and is safe to keep refrigerated and consumed for up to 3 weeks.