Quick pickled onions

Quick pickled onions

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(0 ratings)

Prep: 15 mins Cook: 5 mins plus 2 hrs pickling

Easy

Makes 500g
These colourful, spiced sweet and sour onions add piquancy to a ploughman’s, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per 50g

  • kcal34
  • fat0g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein0g
  • salt1.5g
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Ingredients

  • 300ml cider vinegar
  • 3 tbsp golden caster sugar
  • 1 tbsp sea salt flakes
  • 6 black peppercorns
  • 6 coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 bay leaf
  • 3 small red onions, sliced into rings

Method

  1. Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.

  2. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

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Comments, questions and tips

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l_dommett
23rd Dec, 2015
made these with only a broken piece of star anise to give a more subtle flavour. They are absolutely delicious and a beautiful pink colour. They go well with cheeses and pork pie.
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