Pink pickled onions
- Makes enough to fill a 250ml sterilised jar
- Hands-on time 5 min, plus pickling
Learn how to make pink pickled onions with this easy recipe. Use the bright pink, tangy onions to adorn burgers, salads and tacos.
Add a few pickled onions to this epic Kiwi beef burger with pickled beetroot and a fried egg.
- 0.1g (0g saturated)
- 2.9g (2.4g sugars)
- 1 red onion, very finely sliced into half moons
- Juice 5 limes
- ½ tsp cumin seeds
- ½ tsp caster sugar
- 1 garlic clove, finely chopped
- Put the sliced onions in a heatproof bowl and boil a kettle. Pour boiling water over the onions, leave them to sit for 20 seconds, then drain.
- Return the drained onions to the bowl and add the lime juice, cumin seeds, sugar, garlic and a big pinch of salt. Stir to combine, ensuring the onions are fully submerged in lime juice, then cover and leave to pickle for at least 20 minutes. Store in the fridge and eat within 1 week.
This recipe is easily scaled up – fill a jar with them and use them to adorn all sorts of tacos, sandwiches and salads.
These onions are ready to eat after 20 minutes but make them up to 3 days in advance for a more pronounced, almost fluorescent pink colour.
Pouring boiling water on raw sliced onions removes some of their astringency and breaks them down a little, making it easier for the lime juice to do its pickling magic. Try this method whenever you’re serving raw onions in salads or burgers to mellow out their raw flavour.
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