Pickled Red Onions
Photography by Aaron McLean.
Goes with: burgers, open sandwiches, terrines and pâtés, cold meats, and in salads – especially tomato
INGREDIENTS
3 large red onions, peeled
2 cups cider vinegar
½ cup granulated sugar
½ cup water
1 teaspoon sea salt
10 whole allspice berries
1 teaspoon cumin seeds, toasted
1 teaspoon celery seeds, toasted
METHOD
Cut the onions in half through the root. Slice thinly into half moons.
Put all the remaining ingredients into a saucepan and bring to the boil. Stir to dissolve the sugar. Add the onions, stir to combine and bring back to the boil. Simmer for 15 minutes.
Transfer to hot sterilized jars (see below) and seal with vinegar- proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!