QUICK RED ONION PICKLE

Tangy and crisp onion pickle, ready to use in about 30 minutes. These onions are the perfect condiment for a myriad of dishes, like tacos, burritos, nachos, burgers and many more. Crushed chillies are optional, to add a bit of heat. The recipe yields 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 tin as you can, for the quick pickling to work.

Step 2

Place the rsliced onion in a mason jar (or 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. 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 onions are covered and any remaining air bubbles come to the surface.

Step 6

Let it cool down to room temperature. As it cools, the onions will pick up the flavour from the liquid, while colouring it. The colour will even up on the onion slices, becoming bright pink throughout.

Step 7

Enjoy! 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, but is safe to keep refrigerated and consumed for up to 3 weeks.