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–+ servings

Pickled Red Onion

A zesty pickle with mustard seed, coriander, cumin and bay, to brighten up a braised meat dish.
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Keyword: Bay leaf, coriander, cumin, mustard seed, Pickles, Onion
Category: Pickles & Preserves
Course: Side Dish
Cuisine: English
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 Lb
Calories: 182kcal
Author: MJF
Cost: £2.00

Equipment

  • 1 Cutting Board
  • 1 Cooks Knife
  • 1 Pot with Lid
  • 1 Wooden Spoon

Ingredients

  • 2 each Large Red Onions
  • ½ Cup Cider Vinegar
  • 1 tsp Black Mustard Seeds
  • 1 Pinch Ground Cloves
  • ¼ tsp Ground Coriander
  • ¼ tsp Ground Cumin
  • 2 Tbsp Sugar
  • 1 Tbsp Salt
  • 1 each Bay Leaf

Instructions

  • Peel and very thinly slice the onions by cutting in half and then slicing across the grain (from the top end to the root).
  • Place the onions in a stainless pot, cover with water, and bring to a boil.
  • Simmer for 1 minute, drain and refresh with cold water.
  • Return the onions to the pan and add the remaining ingredients.
  • Bring to a boil and simmer for 3 minutes.
  • Cool and leave overnight to develop flavours.
  • If keeping longer than a few days, preserve according to normal canning procedures.
  • *** A touch of red colour can be added to enhance if the onions are pale.

Nutrition

Calories: 182kcal | Carbohydrates: 27g | Protein: 10g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 1048mg | Potassium: 347mg | Fiber: 1g | Sugar: 25g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg