Pickled red onions

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Pickled red onions

How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.

Ingredients

• 1 large red onion
• 100ml white vinegar or apple cider vinegar
• ½ tablespoon salt
• ½ teaspoon brown sugar

 

Method

1. Peel, half and thinly slice the red onions.

2. Put in a tub or jar and add salt and sugar. 

3. Cover with enough vinegar to submerge the onions. 

4. Put a lid on the tub or jar and leave to sit for at least 4 hours until the water turns bright pink. Drain from liquid to use. Can be stored in the fridge for up to one week.

These delicious recipes are by MIH chef Sareta Puri.