Quick-pickled onions.
Sliced thin and steeped in vinegar with bay, peppercorn, and a single allspice. They keep for two weeks, and you'll find a reason to use them within the first three.
ingredients.
1 serving
- 2 large red onions sliced paper-thin
- 200 ml cider or white wine vinegar
- 100 ml water
- 1 tbsp caster sugar
- 1 ½ tsp fine salt
- 2 bay leaves
- 6 black peppercorns
- 1 allspice berry
method.
- 01
Pack the onions into a clean jar with the bay, peppercorns, and allspice.
- 02
Warm the vinegar, water, sugar, and salt in a small pan until the sugar dissolves; do not boil.
- 03
Pour the warm brine over the onions until submerged. Tap the jar to release any air.
- 04
Cool on the counter, then refrigerate. Ready in two hours; better the next day; keep for two weeks.