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SW Sarah
By SW Sarah

Pickled red onions

These punchy pickles are great with cheese and ham or Ploughman's lunch
Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

Good
Glycemic Index
36
Low

Nutrition per recipe

Calories156.6 kcal (8%)
Total Fat0.5 g (1%)
Carbs32.8 g (13%)
Sugars22 g (24%)
Protein2.2 g (4%)
Sodium102.5 mg (5%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Measure out your peppercorns, sea salt, sugar, vinegar, and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool. This is your pickling liquid.
Step 2
Place your halved red onions in a sterilised jar. Add your sprigs of thyme, rosemary, and bay leaves.
Step 3
Pour the cooled pickling liquid and peppercorns to cover the veg – top up with a splash of water if needed.
Step 4
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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