Pink pickled onions are the way forward for any taco or burger, they elevate the dish both by taste and appearance. Crunchy zingy and pretty these are a lovely way to use up any forgotten red onions before they get chucked away, and stored correctly can be saved for up to 6 months untouched, 2 weeks if your digging in and out all the time!! Which I can assure you will happen.
Prep time 5 mins
Cooking time 10 mins
275ml of white wine or cider vinegar
2tsp course salt
2tbsp caster sugar
2 whole cloves
5 peppercorns
5 coriander seeds
1 bay leaf
3 red onions, peeled and sliced
250ml warm water
In a small pan add the vinegar, salt, sugar and all the spices, heat gently making sure the sugar and salt completely dissolve, as it heats keep it at a simmer for a minute then take off the heat and allow to infuse and cool.
While the spices are infusing, put the sliced onions into a bowl and cover with the warm water, let them sit there for a couple of minutes but no longer then that and then drain.
Once drained put the onions into an airtight container and cover with the lukewarm pickling liquor, leaving all the whole spices in and seal.
Ideally leave over night to completely pickle but a few hours will be fine, once opened keep in your fridge and use with in 2 weeks.
Make a few months before Christmas and once sealed don't touch them till Boxing Day, they'll go down a treat with some cold meat and yummy mash.
