Pickled Red Onion Rings
INGREDIENTS
- 2 large red onions, very thinly sliced
- 120ml white wine vinegar
- 120ml water
- 2 tbsp caster sugar
- 1 tsp sea salt
- 1 bay leaf
- 1 tsp black peppercorns
- 4 thin lemon slices
NUTRITION
Per serving
35
Calories
0g
Protein
8g
Carbs
0g
Fats
METHOD
1
Heat the brine
Combine vinegar, water, sugar, salt, bay and peppercorns in a small pan. Heat just until the sugar dissolves.
2
Layer the jar
Pack the onion slices and lemon into a clean jar in tight layers.
3
Pour and seal
Pour the warm brine over the onions until completely submerged. Tap the jar to release air bubbles.
4
Wait
Cool to room temperature, then chill for at least one hour. The colour will turn vivid pink as the onions soften.
VEG.ARMY TIP
They keep for two weeks in the fridge and brighten any salad, sandwich or grain bowl.
