Pickled Red Onions
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.