Bonraw
Writer and expert2 years ago
Add them to your breakfast, lunch, or dinner. Yes, even breakfast – these tender pickled red onions taste amazing on scrambled eggs. Homemade to perfection, with a flavourful punch that will elevate any dish.
Servings: Ingredients for a one litre jar
Time: 30 minutes
Ingredients
- 3 small red onions
- 415 ml of cider vinegar
- 410 ml of water
- 1 tbsp + ½ tsp of fine salt
- 40 g of Organic Coconut Blossom Sugar
- Basil
- 2 garlic cloves
- 2 tsp of mixed peppercorns
Method:
- Using a mandolin, thinly slice the onions. Place them into a one-litre jar or 2 jars of 500ml.
- Add 2 garlic cloves, basil, and 2 tsp of mixed peppercorns to the jar.
- Heat 415 ml of cider vinegar, 410 ml of water, 40g of Organic Coconut Blossom Sugar, and the salt in a saucepan over medium heat.
- Stir until the Coconut Blossom Sugar and salt dissolve, this should take about 1 minute. Let cool and pour over the onions. Store the onions in the fridge.
- Your pickled onions will be ready to eat once they appear bright pink and tender. This should be after about 1 hour for very thinly sliced onions or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Bonraw
Writer and expert