Pickled Red Onions with Cumin Seed
Make these onions at least 1-2 days ahead if you want them to develop this deep pink colour.
INGREDIENTS
1 small red onion, peeled and halved
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon cumin seeds
METHOD
Slice the onions very thinly (a mandolin is perfect for this) and place in a heatproof glass or ceramic bowl.
Pour over enough boiling water to cover and leave for 20 seconds. Drain well and return to the bowl. Add the lemon juice, salt and cumin, and toss to coat. Cover and refrigerate for at least 1 hour, turning occasionally. Drain and place in a bowl to serve. The onions can be made 3 days ahead.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!