A jar of these gorgeous bright pink pickled onions is a fabulous addition to barbecues, charcuterie platters and cheese boards.
INGREDIENTS
3 large red onions, peeled, halved and very thinly sliced
Pickle brine
1 cup apple cider vinegar
3 tablespoons caster sugar
2 teaspoons sea salt
1 small raw beetroot, peeled, halved and very thinly sliced
1 teaspoon each whole black peppercorns and cumin seeds
1 teaspoon dried oregano
¼ teaspoon chilli flakes
2 cloves garlic, thinly sliced
2 small bay leaves
METHOD
Put the onions in a large heatproof bowl and cover with boiling water. Leave for 5 minutes then drain well.
Pickle brine: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar and salt. Simmer for 2 minutes then tip over the onions and combine well. Leave for at least 2 hours before serving, stirring occasionally.
The onions will keep in a sealed container in the fridge for 3 weeks. Makes about 2 cups
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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!