I use these glorious pink rounds on basically anything savoury from salads to grains and roasted and steamed vegetables. They are the secret ingredient in my lunchtime sandwich (I take these very seriously) or to top my eggs. The added bonus is they have all the delicious onion flavour without the raw onion aftertaste. Once you make them you too won’t stop.
Ingredients
- 60ml lemon juice (lime, orange and grapefruit also work well)
- 60ml red wine vinegar
- 1 tsp salt
- 1 tsp caster sugar
- 1 medium- large red onion thinly sliced (I use a mandolin)
- 1 bay leaf
- a few sprigs of thyme
- 1 tsp pink peppercorns (only if you have any to hand, they are absolutely not an essential but they are wonderful here)
- Combine the the liquid mixture with the salt and sugar and stir in a clean jar with a tight fitting lid.
- Add the sliced red onion, bay leaves, thyme and pink peppercorns (if using). Shake everything together. The onions should be almost submerged in the liquid. They will settle down into the brine so don’t worry if the are not completely covered at the start. After a few minutes they will have wilted into the liquor (you can always encouraged them with a little stir).
- Allow to marinade together for at least 30 minutes before serving.
- This will keep in the fridge in a clean, sealed jar for unto a month and is delicious on just about everything.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
