Happy New Year everyone! I just wanted to pop this quick and easy recipe up on the blog as these quick pickled onions are unbelievely moreish and are satifying my craving for fresher crunchy things after the Christmas excesses.
We served them alongside some spicey roasted chicken thighs and some Greek yoghurt flavoured with garlic and dill last night but I could eat them in a sandwich, alongside cold meats or fish.
You’ll need
A red onion or a couple of big shallots finely sliced
100ml white wine vinegar
50g sugar
Method:
Mix the vinegar with 5 tablespoons of water, a pinch of salt and the sugar. Heat until everything has dissolved and then add the onions or shallots. Remove from the heat and leave for one hour minimum.
That’s it! So simple and really addictive. I could have munched my way through an entire bowl (work to be done on portion control after Christmas eating!).
