21 Dec 2009

Sweet Pickled Red Onions

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There’s just nothing like sharing a great roast with the whole family. But let’s be honest, the roast alone won’t do. Without the right condiments, eating meat can end up being a very bland experience: Brown, grey and red-ish grey. So try this out as a little splash of colour on the plate. And when these babies are done, you will have replaced the pungent onionyness with a sweet pink flavour and colour. They go perfectly with lamb, poultry, game, roasts in general and can easily sex up a sandwich of left-overs. Have you tried piling up the cutlets from yesterday’s roast on an Italian bread roll along with some chilimayo, tomatoes, pickled red onions, fresh cilantro etc? Well now’s your chance.

Sweet Pickled Red Onions

  • 3 decilitres of apple vinegar/white balsamic vinegar + a splash of raspberry vinegar (optional)
  • 1 decilitre of water
  • 3 decilitres of white sugar
  • 4-5 thinly sliced onions (~ 200 grams when done)

Put the vinegar, water and sugar in a saucepan and boil them together. Let the mixture reduce until it has a cordial like consistency. While it is boiling, start preparing the onions. Peel them and cut them in halves, remove the core and slice them into thin slivers.  When the vinegar syrup is done, add the onions and stir, leaving them to boil for 5-7 mins. or until they have become soft and slightly transparent. Pour the onions and the syrup into a disinfected glass (one easy way of doing that is pouring boiling water over and into it). They can keep for quite a while in the fridge and when the onions have been eaten, you can reuse the syrup for the next round. Just reheat and put the new onions in.

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