Pickled red onions

Name: Pickled red onions
Cuisine: European, British
Ingredients: 1tsp black peppercorns; 1tbsp caster sugar; 100ml red wine vinegar; 100ml water; Pinch sea salt; 3 small red onions, peeled and halved; Bay leaves; Thyme sprigs; Rosemary sprigs

4 steps

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

Low

Nutrition per serving

Calories138.9 kcal (7%)

Total Fat0.6 g (1%)

Carbs25.4 g (10%)

Sugars18.4 g (20%)

Protein3.1 g (6%)

Sodium107.5 mg (5%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tspblack peppercorns

1 Tbspcaster sugar

100mlred wine vinegar

100mlwater

sea salt

3red onions

small, peeled and halved

bay leaves

thyme sprigs

rosemary sprigs

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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