Elly Curshen's recipe is just a few minutes’ work with some of the cheapest vegetables around to give you a jar full of almost neon-pink pickle.
- Makes1 450g jar
- Prepare5 mins
- Cook5 mins
- Total time10 mins
Cut the onion in ½ through the root. Peel off the papery skin (keep everything attached at the root to help when slicing). Lay the onion halves cut-side down, then slice into 0.5cm half-moons.
In a small saucepan, combine the vinegar, sugar and salt. Bring to the boil on a high heat. Once boiled and the sugar and salt have dissolved, remove the pan from the heat and add the coriander seeds (if using) and the onion. Stir to combine, then leave to cool at room temperature.
Pour everything into a container (a large, sterilised glass jar is perfect, see tips), making sure that the onions are totally submerged and place in the fridge. They are ready to eat after a few hours but are best after 24 hours and will keep well in the fridge for at least a month.
If you don’t have much white wine vinegar or just want a small batch to enjoy right away, simmer ½ sliced red onion in boiling water for 2 minutes. Drain and mix with the juice of 1 lime, 3 tbsp vinegar, ½ tsp sea salt flakes and a pinch of sugar. Ready to eat after 30 minutes.
To sterilise jam jars, first check they are free from cracks or chips. Preheat the oven to 160°C, gas mark 3. Wash the jars in hot soapy water, then rinse thoroughly and shake off any excess water. Put onto a baking tray, then into the oven for 10 minutes until dry.