A side dish: sweet and sour red onions, pickled in a jar in a quarter of an hour. They taste good after a day and keep for a few months. Use them in a fresh salad, on a sandwich or as a sweet and sour accompaniment to stamppot instead of a gherkin or silverskin onion. A tip: pour the boiling mixture straight over the onions in the sterilised jar and let the jar cool upside down.
Sweet and sour pickled red onions
Sweet and sour pickled red onions
Method
01
Sterilise the jar
Sterilise the jar and lid in boiling water for about 15 minutes and leave them to drain on a clean tea towel.
02
Cut the onions
Peel the red onions and cut them roughly, or into rings or half moons.
03
Fill the jar
Put the onions in the sterilised jar.
04
Boil the marinade
Bring the sugar to the boil with the water, the salt, the vinegar and the bay leaves.
05
Pour over
Pour the boiling mixture over the onions.
06
Cool
Close the jar and let it cool upside down to room temperature. The onions are ready after a day.
Tips & notes
Allow about 400 g of onions for a jar of 750 ml. Adjust the sweetness to taste. The onions are good after a day and keep for about three months in a closed jar; once opened, store in the fridge.
Chef's tip
Always sterilise the jars and lids first, then the onions keep for months. Let the jar cool upside down after closing, so the lid seals tight.
Variations
- With spices: add a teaspoon of mustard seeds or peppercorns to the jar.
- With red wine vinegar: use red wine vinegar for a more deeply coloured onion.
