Quick pickled red onions
Serves 4
¾ cup (180ml) white or cider vinegar
3 Tbsp sugar
4 black peppercorns
pinch of salt
1 bay leaf
1 tsp freshly chopped dill
1-2 fresh chillies
2 large red onions, peeled, and thinly sliced into rings
In a small non-reactive saucepan, heat the vinegar, sugar, salt and seasonings and bring to the boil. Pierce the whole chilli a few times with a fork and add to the vinegar mixture.
Add the onion slices and lower the heat, then simmer gently for 30 seconds.
Remove from heat and let cool completely. Transfer the onions and liquid into a sterilised jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they're best the week they're made.
- Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
