Pickled Red Onions with Pink Peppercorns

August 18, 2024

I ate a version of these tasty pink picked onions on holiday last week as part of a veggie rice bowl, and they were delicious. They added so much tang and flavour to the dish. They take no time at all to make, and would work well to accompany other dishes too, like tacos, burgers or salads. I’ll be sharing some new dishes over the next couple of weeks, to show you different ways to use these picked onions.

Ingredients:

1 large or 2 small red onions, peeled and thinly sliced (thinnest setting on a mandoline)

75ml white vinegar

150ml warm water (cooled from boiled water)

1/2 tsp salt

1/2 tsp sugar

1 tsp pink peppercorns

Method:

Slice the red onions very thinly using a mandoline and place in a jar.
Add in the vinegar and warm water then add the salt, sugar and pink peppercorns. The ratio of vinegar to water will depend on your jar. The quantities above fill the jar I was using. Therefore at eye level, if you fill your jar with the vinegar to 1/3 of the way up and top up the remaining 2/3 of your jar with warm water this will work fine.
Seal and shake to combine everything.
Let cool to room temperature then pop in the fridge. The onions will be ready to eat after a few hours.
The onions will last in the fridge for up to a week.