makes
500 ml
cook
10 minutes
difficulty
Easy
makes
500 ml
serves
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1¾ cups apple cider vinegar
- ½ cup sugar
- 2 tsp sea salt
- 1 tsp caraway seeds
- 1 tsp black peppercorns
- 2 dried bay leaves
- 1 large red onion, peeled, halved and thinly sliced
- 500 ml size glass jar
Instructions
To make the pickled onions, warm the vinegar, sugar, salt, caraway seeds, peppercorns, and bay leaves in a small saucepan. Simmer gently for 10 minutes, stirring occasionally to make sure the sugar fully dissolves.
Pack as many onion slices as you can into the jar. Pour the hot liquid and all accompanying spices over the tops of the onion slices. Cover the jar and let everything cool to room temp, and you’ve got quick-pickled onions.
Recipe from by Erin Scott, with photographs by Erin Scott (Rodale Books, $24.99, available August 2014).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
