Vegan
Quick and easy pickled red onions
Pickled onions are a must as a tangy accompaniment to a cheeseboard. Our homemade recipe here uses red onions – but you can use whatever you may have to hand in the cupboard at home.
Onions are something of an unsung health hero. A good source of dietary fibre, red onions also contain a number of helpful vitamins and minerals, including vitamins C and B6.
Vitamin B6 has a role in a number of functions in our bodies. It supports the circulatory system and it also helps to keep our immune system strong. Not only that, research suggests that B6 plays an important role in regulating our mood. It may help to alleviate feelings of anxiety and depression. It’s thought that this is due to the fact that we need B6 to help us make serotonin – the hormone that helps us to feel happy.
We add a little garlic and chilli here for extra flavour and warmth, but you can easily leave them out. Once made, these pickled onions will last for up to two weeks in the fridge. Enjoy!
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Ingredients
- 2 large red onions
- 400ml white wine vinegar
- 1 tsp sugar
- 1 tsp sea salt
- Pepper
Optional
- 1 clove garlic
- 1 red chilli
- 1 tsp coriander seeds
Method
- Peel off the outer skin of the onions and finely slice the onions cross ways into rings and place in a colander. Pour over boiling water then rinse with cold water. Let them drain and then dry on a paper towel.
- In a sterilised jar, add white wine vinegar and stir in the sugar and salt until dissolved. Add in any extras you may like (e.g. garlic, chilli or coriander seeds).
- Place the onions into the vinegar and season with pepper before sealing and placing in the fridge for at least 30 minutes (it should last up to two weeks in the fridge).
