Pickled Onions
by:
Pickled onions are a national treasure - everyone loves them. They are eaten with fish and chips, on a Ploughman's Lunch, pies, and many other savory dishes. There are hundreds of commercial varieties but nothing beats a jar of homemade pickled onions. Tiny pickling or buttons onions are available in the autumn and if prepared and stored are perfect by Boxing Day to eat with cold meats or pork pie.
ingredients
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serves: 1
1 small red onion (thinly sliced into rounds)
sea salt
1 teaspoon sugar
apple cider vinegar or rice wine vinegar
Nutrition Facts
Pickled Onions
Servings Per Recipe: 1
Amount per Serving
Calories: 44
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.2 g
- Sugars: 7.2 g
- Protein: 0.8 g
preparation
1. Toss the onion rounds with a pinch of salt and the sugar. Put them in a bowl with vinegar to cover; they’ll turn bright pink in about 15 minutes, and will keep for about 5 days in the refrigerator.
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